Mint Pesto: A Different Take on the Classic

01 Oct 2026

A mint pesto recipe that's genuinely different from a basil version - cooler and sharper, and a particularly good match for lamb.

Mint pesto is a genuinely different sauce from a classic basil version, not simply a substitution - its cooler, sharper character opens up pairings that basil pesto doesn't fit as naturally, particularly with lamb and other rich meats.

Mint Pesto

Prep time: 10 minutes | Makes: about 1 cup

Ingredients

2 cups packed fresh mint leaves
1/3 cup toasted pistachios or walnuts
2 garlic cloves
1/2 cup grated Pecorino or Parmesan
1/2 cup extra virgin olive oil
1 tbsp lemon juice
Salt and black pepper, to taste

Instructions

Combine the mint, nuts, garlic, and cheese in a food processor. Pulse a few times to break everything down roughly.
With the processor running, slowly stream in the olive oil until the mixture comes together into a thick, slightly chunky sauce.
Add the lemon juice and pulse briefly to combine. Season with salt and pepper to taste.
Use immediately, or transfer to a jar, top with a thin layer of olive oil to help preserve the color, and refrigerate.

Notes

This pesto keeps in the fridge for about 4 days, slightly less than a basil version, since mint tends to darken a bit faster once processed.

How This Differs From Basil Pesto

Mint's cooler, sharper flavor makes this a noticeably different sauce from classic basil pesto rather than a simple herb swap - it works especially well with lamb, echoing the traditional mint-lamb pairing in a completely different format from the classic mint sauce covered elsewhere in this guide. It's a less natural fit for the more classic Italian applications basil pesto is known for, like a simple caprese-adjacent pasta.

What to Use It On

This pesto is particularly good spooned over grilled or roasted lamb, tossed with pasta alongside peas (a classic mint-pea pairing), or spread on a sandwich with roasted vegetables or grilled chicken.

Variations

Mixed herb version: Use half mint and half basil or parsley for a more balanced, less intensely mint-forward pesto.
Vegan version: Substitute nutritional yeast for the cheese, or omit it and add a bit more salt to compensate.
Different nuts: Almonds work well in place of pistachios or walnuts.

This rounds out the pesto formats covered across this site with a genuinely distinct flavor. For more, see the complete mint guide.