Mint Pesto

Mint Pesto Ingredients | Mint Pesto | Print

Mint Pesto

Mint is growing like weeds in our container garden.  Here’s a quick mint pesto recipe that freezes well if you have leftovers.  Spoon it over meat, fish, pasta, beans or veggies.  Try it over Herbed Pork Tenderloin.

  • Author: beckie
  • Prep Time: 10 Minutes
  • Cook Time: 5 Minutes
  • Total Time: 15 minutes
  • Yield: ~6 ounces
  • Category: Condiment
  • Method: Food Processor
  • Cuisine: International


  • ~ 2 cups (~1 oz) mint leaves
  • 1/3 cup (~1 oz) pecans
  • 1/2 tsp sea salt
  • 1 Tbsp sautéed garlic
  • 1/3 cup e.v. olive oil
  • 2 Tbsp fresh lemon juice


  • Bring a small pan to medium heat and add a touch of oil to lightly coat.  Throw in garlic and cook ~ 1-2 minutes or until fragrant.
  • Add all ingredients to a food processor and blend until smooth.  Add water or olive oil if you want a thinner consistency.  Add salt to taste.  Happy Eating!  Beckie


  • Wanna save some energy and dishes?  Don’t saute the garlic – just throw in in raw.
  • This is a basic pesto recipe.  You can add cheese and/or substitute the nuts, the herb, the acid (lime, orange, vinegar).  Be creative if you don’t have all the ingredients and substitute what you got.


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Keywords: Mint, Mint Pesto, Herbs, Keto, Vegetarian, Vegan, Gluten Free, Dairy Free

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Mint Pesto

2 Replies


Hi Rebeccah – good to see you too! You can also put that mint to good use in a mojito or two 🙂


So as I’m browsing your site, I come across this little gem about the mint pesto. Just yesterday I was looking at my own mint taking over the back porch and wondered what in the world I was going to do with it. I will have to try this! Good to see you today!


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