Mint, one of the most prolific herbs, puts an appearance in the vegetable garden long before other herbs like basil have had a chance to grow abundantly. There are so many recipes you can make with this versatile ingredient, like this scrumptious mint chutney and pudina paratha. One of my favorite ways to eat it is in this jewel-green mint pesto. I love pesto sauces and I make it with so many different greens, including fennel fronds pesto, garlic greens pesto and carrot top pesto. In this mint pesto, I mix up the mint with spinach and a small handful of chives. This not only makes the pesto even more nutritious, it also helps keep the flavor of the mint, which can be strong, from becoming overwhelming. The resulting pesto is absolutely perfect, with just the right, cooling mint flavor that’s perfect for a summer dinner.
Why you will love this mint pesto recipe
Fresh and delicious. A pesto sauce can make everything just that much more delicious, and this mint pesto is no exception. It adds the refreshing power of soothing mint to a powerhouse dish. Nourishing. Mint is a good source of key nutrients, including Vitamin A, folate and iron. Spinach, a nutrition star, adds more nutrient power along with healthy fiber. Vegan, soy-free and gluten-free, with nut-free option. If you can’t consume nuts, use pumpkin seeds instead. Versatile. This mint pesto is a versatile sauce. You can stir it into pasta, of course, but you can also use it to top bruschetta or you can smear it into wraps and sandwiches. Your imagination is the limit.
Ingredients and substitutions
Fresh mint leaves. There are many species of mint and most edible mints would be fine here. I used peppermint leaves. Baby spinach. This tones down the mint flavor while adding a wallop of nutrition. Chives. Chives are optional here, but they add a nice undertone. You can use fresh parsley instead. Garlic. Use as much or as little you like–from one clove to three. I love garlic so I use two cloves of garlic. Almonds. I used sliced just to speed up processing. Whole almonds are fine too. You can use cashew nuts, pine nuts or opt for pumpkin seeds if nut-free. Vegan parmesan cheese. This is also optional. You can substitute with a tablespoon of white miso paste. Extra virgin olive oil. Don’t skip olive oil and add water or another liquid instead. Olive oil is a key ingredient in pesto and it helps both preserve the green color of the pesto as well as rounds out all the eclectic flavors in it. Lemon. A squeeze of lemon adds a welcome tang to pesto.
How to use mint pesto
Stir it into roasted vegetables. Use as a dipping sauce for toast or crackers. Drizzle it over bruschetta. Use as a salad dressing. Use it to top a vegan pizza instead of a tomato sauce. Bake it into bread. Use a recipe like this garlic pull-apart bread and use mint pesto instead of the garlic mixture to make a pesto bread! Drizzle as a garnish over soup. Mix into pasta.
Storage instructions
Refrigerate: Store the pesto in an airtight container in the refrigerator for up to three days. Freeze: Pesto freezes really well. In summer, when you have lots of mint leaves, make a few jars of pesto and freeze them for the winter. The pesto can be stored in the fridge for up to four months. Thaw before using.
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