Mint, Sage, and Rosemary Pesto Sauce

Preparation info
  • Makes

    3 Cups

    • Difficulty


Appears in

By Jeremiah Tower

Published 2002

  • About

In 1994, Judy Rogers, the chef and co-owner of my favorite San Francisco daily hang-out (with the best margaritas in California), wrote me a note saying “I love the mint pesto. MAY I STEAL IT?”

All pestos, whether basil, rose petal, mint, artichoke (Jerusalem or globe), cilantro, or nasturtium flower, with nuts or without, can be made (and certainly made faster) in the food processor. However, there are advantages to using a mortar and pestle. The gentler action of