I bet not many have tried a Mint Pesto. We are all very familiar with the classic basil pesto, and if you are more curious you may have tried the arugula or dry tomato ones. This fresh 5-minutes vegan mint sauce will make your dishes explode with freshness!
We love pestos, ad we try different variations, to make either oil-free versions, or use our favorite green: Arugula, to give it a peppery note. The classic Basil one is. most have, which we also use as a condiment for lasagnas, pizza, or in marinara sauces, to give it a flavor kick.
- Fresh mint leaves
- Nutritional yeast
- Extra virgin olive oil
See the recipe card for quantities.
1 ) Roast the garlic cloves in a saucepan with a lid for 2-3 minutes until charred.
2 ) Press the garlic cloves with a fork to separate from the peeling. It should look like a puree.
3 ) Wash and Separate the mint leaves from the stems.
4) Blend. Put all the ingredients on the food processor.
5 ) Adjust with water for fluidness or nutritional yeast for thickness (optional).
Hint: you don't need to thin up the pesto with water unless you are looking to use it as a cream to add a dollop to a poke bowl. Thick pesto, goes perfectly well with pasta, as the warm pasta, does all the work as soon as you stir in the pesto.
- Mint - replace mint for basil, arugula, roasted bell pepper or dry tomatoes in oil.
- Vegetarian - use parmesan cheese instead of nutritional yeast, on equal amounts.
- Whole Foods Plant based diet - instead of olive oil, use hemp seeds and avoid the use of salt. The hemp seeds have a high oil content, but are still considered whole food and are lower in fat than olive oil. Find a Parsley-Basil oil-free version as well.
- Smoother - you can either use shelled almonds or shell them by pouring boling water on them and let them soak for an hour. After that, you can easily shell them with the tips of your finger pressing on each og them.
- Deluxe - change the almonds for pinenuts.
- Garlicky - don't roast the garlic cloves, throw them directly on the food processor.
- Thinner - add equal amount of water than olive oil.
- Peppery - add a teaspoon of ground black pepper.
You can use either an immersion blender or a food processor.
I prefer using an immersion blender when making small quantities and a food processor when tripling the amounts.
If you prefer a more rustic and authentic pesto, you can chop all the ingredients using a "mezzaluna" (half-moon). Just chop the almonds, garlic and mint leaves separately on a chopping board.
Then mix everything together in a bowl.
Store pesto in the fridge for up to 5 days, covered.
You can also freeze-thaw pesto in small quantities, using an ice cube tray, and use the amounts you need, easily adding them to your pasta or sauce or thawing them one hour in advance.
How to serve
Use it on your favorite paste. Simple it stir-in your organic, whole-bran pasta as soon as you strain it.
Thin it up, with a little water so it is more liquid, and add to your Poke Bowl to give it a kick of flavor and freshness.
More multipurpose vegan sauces
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #ourplantbasedworld on Instagram. Cheers!
Recipe: Mint Pesto
- 5 tablespoons water to thin up
- Roast the garlic cloves in sauce pan with a lid for 2-3 minutes until charred.3 garlic cloves
- Press the garlic cloves with a fork to sepate from the peeling. It shoulkd look like a puree.3 garlic cloves
- Wash and Separate the mint leaves from the stems.2 ounces mint leaves
- Blend. Put all the ingredients on the food processor or you can also use a small blender. Blend for 2-3 minutes until smooth.2 ounces mint leaves, 5 tablespoons olive oil, 3 tablespoons almonds, 3 garlic cloves, 2 tablespoons lemons, 1 teaspoon sea salt, 5 tablespoons nutritional yeast
- Adjust with water for fluidness or nutritional yeast for thickness.5 tablespoons water
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- Cook to a minimum temperature of 165 °F (74 °C)
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