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
Mint Pesto Recipe
- Quick Glance
- 20 M
- 20 M
- Makes about 2 cups
- 2 bunches mint (5 1/2 oz | 155 g)
- 5 1/2 ounces unsalted roasted peanuts (155 g | 1 cup)
- 2 3/4 ounces Parmesan cheese (80 g), grated
- 1 garlic clove, chopped
- Zest and juice of 1 lemon (about 3 tablespoons juice and 1 tablespoon zest)
- 1 teaspoon sea salt , plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 cup olive oil (237 ml), plus extra for covering the pesto
- 1. 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.
- 2. 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.
- 3. 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 and maybe even a day or so, if you’re not the impatient type, before serving to allow the flavors to meld and for up to 1 month. Each time you use the mint pesto, always top it with fresh olive oil to cover the pesto.)