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Mint Pesto

A stone bowl of mint pesto with a knife on top on a metal sheet pan
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.
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Prep 20 mins
Total 20 mins
16 servings
204 kcal


  • 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.