Awhile back, I made Tortellini with Mint-Basil Pesto from the May 2014 issue of Cooking Light. The whole dinner was so delicious–light and fresh and wholesome and feel-good and even my pickypickypicky eater (like the one who makes me not want to cook because things either end in tears or pouting) cleaned his bowl. But the pesto was the definite star of the show.
Sometimes traditional basil is a little heavy for me, and I’m not a huge fan of pine nuts, but the mint here isn’t super minty, it just brightens up that strong basil flavor. This Mint-Basil Pesto is delicious on pasta, pizza, garlic bread, spread on flank steak or pork tenderloin and grilled, anything with a little Mediterranean flair.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Fresh mint leaves
- Fresh basil leaves
- Fresh garlic
- Green onion
- Toasted almonds – You can toast these yourself or buy pre-toasted almonds near the salad mix ins.
- Parmesan cheese – Freshly grated.
- Fresh lemon zest
- Freshly squeezed lemon juice
- Olive oil
How to Make Mint-Basil Pesto
- Place the herbs, garlic, green onion, almonds, parmesan, lemon, and lemon juice in the small bowl of a food processor or in a small blender jar. Process until the herbs have broken down. With the blender/processor running, add the olive oil in a steady stream until desired consistency is reached. That’s it! This makes about 1 cup of pesto.
Storing and Other Tips
- Store finished pesto in an airtight container in the fridge and enjoy within 3-5 days for best results.
- Freeze in individual portions for up to 3-6 months.
Frequently Asked Questions
Yep! Make this a day or two ahead of time and and add a thin layer of olive oil over the top before sealing your storage container to help preserve the bright green color.
Yep! Omit them completely or sub something else like pepitas or sunflower seeds.
This is due to oxidation. You can add a little extra lemon juice if desired, or pour a thin layer of olive oil over the top before sealing the storage container.
Mint-Basil Pesto
Equipment
Ingredients
- 1 cup fresh mint leaves
- 1 cup fresh basil leaves
- 2-3 cloves garlic
- 1 green onion trimmed
- ¼ cup chopped toasted almonds
- ¼ cup freshly grated Parmesan cheese
- zest of 1 large lemon
- 2 tablespoons freshly squeezed lemon juice
- 5-6 tablespoons olive oil garlic or lemon olive oil is delicious
Instructions
- Place the herbs, garlic, green onion, almonds, parmesan, lemon, and lemon juice in the small bowl of a food processor or in a small blender jar. Process until the herbs have broken down. With the blender/processor running, add the olive oil in a steady stream until desired consistency is reached.
Notes
- Store finished pesto in an airtight container in the fridge and enjoy within 3-5 days for best results.
- Freeze in individual portions for up to 3-6 months.
Questions & Reviews
You’re right…you can hardly kill mint here in the South. It’ll take over your lawn quickly. Good thinking, keeping it in a pot :). Mmmm…mint tea…
The mint plant that cannot be killed made me laugh. My mom wasn’t much of a gardener, but our flower bed was always full of mint. I guess now I know why!
Yes! My mint was HUGE by the end of last summer. My mom was kind enough to remind me that it’s a weed so it’s not terribly surprising I did well with it 😉
To keep the mint from taking over a garden; either plant it in a large pot or sink a chimney flue in the ground and plant the mint in that.
Mint and basil are a wonderful combination. Try it with lime juice instead of lemon. Or replace the almonds with pistachios. Once variation I’ve done is to mix mint and spinach with lemon and pistachios. It made a wonderfully different pesto.
Just don’t plant mint somewhere that you don’t want it to spread! It will take over your front yard if you’re not careful! Pots- yes; bare ground – NO!
Do you grow spearmint or peppermint? Which is used in this recipe? I read that spearmint is better for savory uses (like meat sauces) and peppermint is better for sweet foods like dessert.
I just buy the plants that say mint, and they taste different than both peppermint and spearmint. I’m not sure what the variation is, but they each have a distinctly different flavor.
Perfect timing! I have both mint and basil I need to put to use. = )
Is that the twister jar for the blendtec you are using in the pic? I really need that…..
Yes, ma’am. It’s an amazing contraption, haha.
I live in the arctic tundra of Upstate NY (think Canada, not the Hudson Valley) and I grow mint in pots on my front deck. I store the pots in my unheated garage for the winter and they still insist on popping back up in the spring year after year (along with the thyme, oregano, and sage…most of the time, although this winter will be a true test). So far I’ve only ever used the mint to make mojitos, but maybe I’ll branch out and try this recipe.
Even though I’m sure everyone knows this…just a word of warning not to plant your mint directly in the ground, unless you want to enjoy an entire garden of one species of unkillable plant. That “unkillable” trait isn’t as endearing when it’s taking over your entire yard (although it smells nice when you mow it)!
Sounds heavenly!