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 facts. Let’s get started with some homemade pesto.

Minty Pesto by Katy's Kitchen #vegan

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 everyday, 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.

Minty Pesto by Katy's Kitchen #vegan

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 flavour 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.

Minty Pesto by Katy's Kitchen #vegan

Mint Week: Minty Pesto
Author: Katy’s Kitchen
Prep time:
Total time:
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.

minty pesto katys kitchen pin

Related Posts:

1. Mango Mint Tartlets

2. Real Deal Mint Chocolate Truffle Bites

3. DIY Mustard: Spicy & Sweet

Fellow green thumbs, read here.

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?  


Published by

Katy MacKinnon

Katy MacKinnon is a food photographer and recipe developer, and Food Fight! co-host.

16 thoughts on “Mint Week: Minty Pesto”

    1. Hope you like mine, mint is great to use in cooking because it grows so fast you don’t feel so bad about clipping it. 😉

  1. I would have never thought to make a pesto with mint! Last year I made pesto like crazy after my basil plants exploded. Excited to see what else you have in store for mint week : )

    1. Thanks Ashley! Fresh pesto is so much fun to do variations on, I can’t wait until I have some more basil so I can use it less frugally 🙂

    1. Cashews made a really nice substitute for the cheese generally used in pesto. Hope she likes it! 🙂

  2. I was just watching a baking reality show the other day where a contestant baked a bread with a pesto sauce that used cashews instead of the traditional pine nuts and I thought that was a great twist. Now I see your amazing pesto recipe, using cashews and mint, and I’m anxious to try the combo of flavors. It sounds amazing. Not to mention the fact that it is a gorgeous color green. 🙂

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