Bring a little flavor into your life with this zippy, bright, and fresh mint pesto.

Veering off the well-trodden path ofclassic basil pesto, this delicate mint pesto is both zesty and bright.

When I first made it, I thought the mint flavor would hit me hard in the face.

A jar of pesto with a spoon surrounded by some almonds and mint.

Sally Vargas

But in fact, combined here with parsley, it has a subtle freshness that makes it versatile.

Tiny bits of chopped almonds give it texture, too.

Plus, we eat with our eyes, so I vote for blanching.

Mint Pesto Sauce - a bowl of ice water next to bowl of recently cooked peas and beans. Vegetables are being transferred to the bowl of ice

Simply Recipes / Sally Vargas

you could also use this method for basil pesto orany other green herbyou use in pesto.

To Add or Not To Add Garlic

I tried making this pesto with and without garlic.

But dont let that stop you!

Parsley Mint Pesto - just mixed pesto in a food processor

Simply Recipes / Sally Vargas

If you love garlic, you will love this pesto with a clove of it in the mix.

Blender Vs. Food Processor

My first choice for making this pesto is with a food processor.

It makes easy work and pulls everything together quickly.

Mint Pesto Sauce - jar of mint pesto on white counter with almonds scattered about and a spoonful of pesto sitting next to the jar

Simply Recipes / Sally Vargas

If you dont have a food processor then all is not lost.

you’re free to make pesto in a blender, it just takes a little extra work.

Keep blending, stopping, stirring, and scraping until they are well chopped.

Mint and Almond Pesto - jar of mint pesto on white counter

Simply Recipes / Sally Vargas

Add more leaves and the olive oil, repeating the stopping and stirring until chopped.

Add the nuts last, and be patient!

How To Use It

That versatility I just mentioned?

Almond Mint Pesto - almonds on baking sheet

Sally Vargas

Here are a few ideas!

The pesto will keep in the freezer for up to 12 months.

Remove from oven and let cool while you blanch the mint and parsley.

Parsley Mint Pesto - ingredients for pesto in a food processor waiting to be pulverized

Sally Vargas

Bring a large saucepan of water to a boil.

Set a bowl of ice water next to the stove.

With a slotted spoon, transfer the herbs to the bowl of ice water.

Swish them around for 30 seconds.

Drain into a colander, and with your hands, squeeze out as much liquid as possible.

Pulse until finely chopped.

Then, set the processor on continuous speed, and puree until creamy.

If you like a slightly chunky pesto, stop the machine before it becomes smooth.

(See note in post if using a blender.)

Taste and add more salt and pepper if you like.

Transfer to a glass jar and store in the refrigerator for up to 5 days.

Freeze in ice cube trays for up to 12 months.

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