Fresh Mint Pesto (Vegan + Gluten-Free)

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What makes this Mint Pesto stand out is its light, cooling flavor that feels fresh and summery. Unlike a traditional pesto, this version uses mint for a bright taste and almonds, instead of pine nuts, for a subtle sweetness. It is smooth, simple, and a little different.

You can toss it with pasta, spoon it over grilled veggies, or serve it with fish like my Salmon with Pesto. If you love experimenting with different flavors, try my Pistachio Pesto next. Having a few pesto recipes up your sleeve makes weeknight dinners and entertaining so much easier.

This recipe was adapted from The Kitchn.

You will need the following ingredients to make this mint pesto recipe:

Ingredient Notes

• Mint - I choose to make a mint pesto as a way to replace the mint jelly my husband likes on his lamb. Mint is light and refreshing. Be sure to use only the leaves since the stems can be bitter-tasting. I also used spearmint, instead of peppermint, as it's easily found in the grocery store.
• Almonds - After taste testing this recipe, I chose to stick with almonds. Almonds bring a subtle sweetness and creamy texture that helps to balance the sharp taste of garlic. They are also easier to find than traditional pine nuts.

See the recipe card for quantities.

• Nuts and Seeds: Use walnuts, pistachios, or cashews instead of almonds or replace the almonds with sunflower or pumpkin seeds for a nut-free version.
• Herbs: Mix in basil, parsley, or cilantro for a flavor change.
• Spice: Stir in red pepper flakes for a little heat.
• Cheese: Add parmesan or pecorino if you don’t need it to serve it vegan. If you add cheese you will need to add more olive oil to bring the pesto to the right consistency.

How To Make Mint Pesto: Step-By-Step

Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:

Step 1: Using a food processor, add the almonds and the garlic. Process until chopped.

Step 2: Add the lemon zest and process to combine.

Step 3: Add the mint leaves and process until finely chopped.

Step 4: While the food processor is running, slowly drizzle the olive oil into the bowl and process until combined into a loose paste. Season with salt and pepper to taste.

• Adjust the garlic to taste. One large clove will give a big garlic flavor so if you want less, use a half of a clove.

When choosing mint, choose mint leaves that are bright green and do not include the stems in this pesto. The stems will be bitter tasting.

You can easily use this mint pesto as a replacement for basil pesto in the Tortellini Pasta Salad or the Chicken Pesto Pasta Salad!

Yes! You can always swap the nuts for seeds. Pumpkin and sunflower seeds work just fine.

Yes! Place pesto into ice cube trays. Cover and freeze. Pop the cubes out and place in a freezer-safe bag and store for up to 3 months.

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