Basil Mint Pesto

What do you do when you have an abundance of herbs that you want to use before they go bad? Make sauces and spreads! A friend of mine is so generous with her beautiful garden that she often delivers freshly picked produced and herbs right from the source! The other week she brought me bags of basil, mint, oregano rosemary, a spaghetti squash and was seriously like Christmas in July.

With an arsenal of mint and basil in the fridge, I decided to whip up some pesto. This is SO good. It has parmesan in it, so technically it's a primal recipe, but it's healthy, fatty and flavorful nonetheless. Spoiler alert: putting a spoonful of it in a morning egg/veggie scramble is delightful.


  • 1/4 cup pine nuts
  • 2 cups packed basil leaves
  • 1 cup mint
  • 3 cloves of garlic, minced
  • 1/4 cup olive oil
  • 1/4 cup grated parmesan
  • 1 tsp sea salt


  1. On medium heat, toast the pine nuts in a skillet for about 3 minutes or until golden (careful not to burn them!)
  2. In a food processor or high speed blender, pulse the basil, mint and garlic until chopped up. Add the pine nuts, olive oil, parmesan and salt. Blend until you reach a semi-creamy consistency. Taste. If you like a creamier pesto, add more olive oil, one tablespoon at a time.
  3. Store in a mason jar in the fridge!