Mint pesto is a fresh take on the classic. Mint leaves, peanuts, Parmesan cheese, garlic, and lemon are blitzed in a food processor. It’s great on lamb, chicken, salmon, and pasta.
Mint pesto. It’s a truly unexpected but not unwelcome combo of mint, Parmesan, and peanuts (yes, peanuts) that works so dang well, you’ll wonder why you never thought to try it before. Dollop it atop lamb or fish, schmear it on naan, or eat it straight from the spoon. We won’t judge.–Angie Zoobkoff
HOW LONG DOES PESTO LAST?
The flavors of this mint pesto will meld together after a little rest of a few hours, and maybe even a day or so, if you’re not the impatient type. After that, it will be good for up to 1 month. Each time you use the mint pesto, always top it with fresh olive oil to cover the pesto. Refrigerate and let come to room temperature before use.
- 2 bunches (5 1/2 oz) mint
- 5 1/2 ounces unsalted roasted peanuts
- 2 3/4 ounces Parmesan cheese grated
- 1 garlic clove chopped
- Zest and juice of 1 lemon about 1 tablespoon zest and 3 tablespoons juice
- 1 teaspoon sea salt plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 cup olive oil plus extra for covering the pesto
- In a medium bowl filled with cold water, submerge the mint and give it a good wash. Blot the mint dry and pick off the leaves, discarding the woody stalks.
- Toss the mint leaves in a food processor along with the peanuts, Parmesan, garlic, lemon zest, lemon juice, salt, and pepper. With the processor running, slowly pour in the olive oil, blending or, if you prefer a coarser consistency, pulsing until the pesto comes together but is still a bit chunky and not too smooth, 1 to 3 minutes. Taste and, if desired, adjust the salt and/or other ingredients accordingly.
- Using a spatula, scrape down the bowl and then spoon the pesto into a sterilized jar. Pour a little more olive oil over the top to help preserve it. Screw on the lid and refrigerate for at least 6 hours.
Recipe Testers' Reviews
Wow! This mint pesto was surprisingly delicious. The flavors mix well together and it isn't overwhelmingly mint-y or peanut-y.
The first night I served it on grilled salmon and steamed potatoes. The second night I had it over corn and zucchini fritters. It would be good over most vegetables, in pasta, fish, meat, as a sandwich spread, and with fresh tomatoes.
I used my Vitamix to make the pesto as I don't own a food processor. It took a little over a minute to blend the pesto to the correct consistency. As I enthusiastically started eating the pesto right away I didn't measure the final amount. After dinner and multiple samples, I poured it into a pint jar that was completely filled to the top.
What a tremendous surprise this mint pesto was! The ingredients fooled me. When I read mint, peanuts, and cheese, I didn't think it would work. But it does! The ingredients came together to form a pesto that’s hard to describe but yummy to eat.
It’s mighty tasty on naan bread and we look forward to eating it with some grilled lamb. It took minutes to make and most of that was picking mint leaves off the woody stems.
Originally published June 13, 2018