Basil-Mint Pesto

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Preparation info

  • Makes about

    1 cup

    • Difficulty


Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About


  • 2 cups packed fresh basil leaves
  • ½ cup packed fresh mint leaves
  • 2 tablespoons chopped poached or toasted garlic
  • 3 tablespoons lightly toasted pine nuts or chopped almonds
  • cup extra virgin olive oil
  • cup freshly grated Parmesan or Asiago cheese
  • Salt and freshly ground pepper


Drop the Basil and mint into a pot of boiling water for 5 seconds. Immediately drain the herbs and plunge them into a bowl of ice water to stop the cooking and set the bright green color. Drain and squeeze out excess water. Combine the herbs, garlic, nuts, and olive oil in a blender or food processor and puree until smooth. Transfer to a bowl and stir in the cheese. The mixture should be thick and not runny. Taste and season with salt and pepper. Store covered in the refrigerator for up to 5 days or in the freezer for up to 3 months.