Mint Week: Minty Pesto

Grab your foraging scissors and herb basket, because this week is Mint Week! All week long, I’ll be sharing recipes that feature one of the freshest and tastiest herbs around. I’ll also slip in some fun minty facets. Let’s get started with some homemade pesto.

I mentioned my mint overgrowth last week. Well, if I thought last week was an “overgrowth”, this week it’s taking over the world.

I’m trying to use it every day, but as some of you might know, mint grows crazy fast.

Did you know that mint has medicinal properties? Historically, people used mint to soothe indigestion and heartburn. Nowadays, the oil is used in cold remedies to clear up sinus passages. Count me in.

This minty pesto won’t do much for your cold, but I bet without a doubt that your stomach will be smiling. You will be too when you see how easy it is to make. You’ll wonder why you haven’t been making pesto all along.

Fresh mint leaves, basil, and oregano get tossed in the food processor along with some cashews, garlic, and olive oil. Need some tang? Toss in some lemon juice. A sprinkle of salt and pepper. Done.

The taste gets richer as the pesto sits in the fridge for a few days. The addition of the basil and oregano help mellow out the mint flavor so it’s not too overpowering. Cashews add a wonderful sweetness that pairs well with the bite of the mint.

I’ve got you covered with a recipe featuring this minty pesto on Tuesday. For now, know it tastes wonderful on toast with eggs. And on a spoon, straight from the jar. Stop drooling on your keyboard and go make pesto.


Mint Week: Minty Pesto

Author: PaletteDining
Prep time: 10 mins
Total time: 10 mins
Serves: 1 cup


  • ½ cup cashews*
  • 3 and ½ cup fresh mint leaves
  • ¼ cup fresh oregano leaves
  • ¼ cup fresh basil leaves
  • 2 cloves garlic, roughly chopped
  • ¼ cup plus 3 TB extra virgin olive oil
  • 1-2 TB lemon juice (to taste)
  • salt and pepper, to taste


  1. Pulse the cashews in the food processor a few times. Add all other ingredients and process until smooth, scraping down the sides as necessary.
  2. Store in an airtight jar in the fridge for 2 weeks or freeze in ice cube trays for later use.

*I used raw cashews and toasted them on the stovetop. Roasted, unsalted cashews work, too.


Related Posts:

1. Mango Mint Tartlets

2. Real Deal Mint Chocolate Truffle Bites

3. DIY Mustard: Spicy & Sweet

Do you like mint? How about fresh herbs in general? What are you growing right now, or what would you put in your dream garden?  

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