Transform your classic pesto with sweet, cooling mint mixed together with aromatic basil and a hint of punchy garlic and citrusy lemon. Bright, refreshing and complex of flavours, this basil mint pesto will not disappoint!
Remove basil from the stem to yield 1 ½ cups. Repeat with mint to yield ½ cup.
Wash basil and mint leaves. Shake dry.
Add basil and mint leaves and pine nuts to a food processor or hand blender. Pulse several times.
Add grated parmesan cheese and garlic to the mixture, scrape down the sides and continue to blend for approximately 1 minute.
While the food processor is running, slowly add the extra virgin olive oil in a steady stream. Blend until a smooth mixture. By gradually adding the oil, you create an emulsion with the ingredients and less likely to separate later.
Remove the lid and add lemon juice, lemon zest, salt and pepper. Pulse a couple more times.
Taste and adjust flavours as required. If you find it a bit gluggy, add a little more extra virgin olive oil.
Notes
Substitute pine nuts with walnuts, cashews or pecans.
Omit the parmesan cheese for a vegan option.
Use pepitas or sunflower seeds instead of pine nuts for any nut allergies.
After washing the basil and mint, be sure to dry the herbs so you don’t add water to the pesto.
Check the consistency of the basil mint pesto and adjust it to your preference as you gradually add the oil to the sauce.
If you are using it more like a dressing, add some more extra virgin olive oil and lemon juice at the end to thin it out.