Mint pesto
- Preparation 15 min
- Servings 1 cup (250 ml)
- Freezing Absolutely
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🌿 The pesto that uses up your garden mint
Mint grows fast and strong, so you often end up with a patch that’s overflowing and you’re not quite sure what to do with it. This pesto is the perfect answer: fresh, bright, a little peppery thanks to the pecorino, and it transforms a simple bunch of mint into a sauce you want to put on everything. It came about in the same spirit as my rack of lamb, when I wanted to riff on my pesto with a different herb.
🐑 The ultimate pairing for lamb
If cilantro is a pleasant surprise with lamb, mint is the classic marriage. The one everyone knows and loves. This mint pesto is made to order for serving alongside a grilled rack or lamb chops. The minty freshness cuts through the fat of the meat and instantly elevates it.
🥜 Almonds and pine nuts, my signature combination
Just like my cilantro pesto, I combine almonds and pine nuts rather than choosing a single nut. It gives more depth and a texture that’s never flat. With the pecorino romano and lemon, the balance between fat, salt and the bright acidity of the mint is just right.
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🐑 Made for lamb
Mint and lamb is the ultimate classic pairing. Generously spoon this pesto over a grilled rack or lamb chops at serving time. Its freshness cuts through the fat of the meat and makes all the difference.
🧀 Pecorino for character
Pecorino romano brings a saltier, sharper edge than parmesan, which holds its own against the liveliness of the mint. Add a little more if you like it bold.
⚠️ Don’t add too much oil at once
The classic pesto mistake is too much oil, which gives a runny texture that no longer coats anything. Add the second portion of oil with a spoon, gradually, until you reach the texture you like.
🫙 Make it ahead. It keeps well
This pesto keeps for 5 to 7 days in the fridge in an airtight container. Pour a thin drizzle of olive oil over the top before sealing. It helps keep it fresh longer.
❄️ It freezes beautifully
Freeze it in a small container or in an ice cube tray for individual portions. Thaw in the fridge before using. Perfect for bringing a taste of summer back in the middle of winter.
✅ What can I use my mint pesto with?
It shines on grilled lamb, but it’s also delicious on fish like my Grilled cod, mint pesto and celeriac purée, tossed through Pasta with homemade pesto, or as a cousin to my pesto de coriandre for mixing up your herbs.
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Pesto
- ⅓ cup (80 ml) whole almonds, roughly chopped
- ¼ cup (60 ml) pine nuts
- 2 packed cups (500 ml) fresh mint, large stems removed (about one large bunch)
- 2 cloves garlic, roughly chopped
- ¼ cup (60 ml) pecorino romano, finely grated
- Zest of ½ lemon
- Juice of ½ lemon
- ½ tsp (2.5 ml) salt
- ¼ tsp (1.25 ml) freshly ground pepper
- ½ cup (125 ml) olive oil
- 2 tbsp (30 ml) olive oil, to adjust texture at the end
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Preparation
- In a food processor, combine the almonds, pine nuts, mint, garlic, pecorino, lemon zest and juice, salt, pepper and the ½ cup of olive oil. Blend until smooth.
- Taste and adjust salt and lemon as needed.
- Pour into a bowl and stir in the remaining 2 tbsp of olive oil with a spoon, to adjust the final texture.
The base: fresh mint, a nut (here almonds and pine nuts), a grated cheese, garlic, lemon and olive oil, all blended in a food processor until smooth. Adjust salt and acidity to taste at the end.
A mint pesto is one of the best ways to use up a big harvest. Mint grows fast and strong, and this pesto transforms it into a sauce that keeps for several days and freezes well. Ready to liven up lamb, fish, pasta and vegetables.
It’s the classic match for grilled lamb, but it’s also excellent on fish, tossed through pasta, over grilled vegetables or as a dip. Its minty freshness wakes up richer dishes.
5 to 7 days in the fridge in an airtight container. A thin drizzle of olive oil over the top protects it from the air and keeps it fresh longer.
Yes, and it freezes very well. Freeze it in a small container or in portions in an ice cube tray, then thaw in the fridge before using.
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