Basil Mint Pesto

Makes the perfect dressing for a simple summer salad

One of the best parts about having a garden is becoming inspired by the assortment of produce that grows. At the moment, we are seeing an ample amount of summer squash, herbs, and cucumbers in ours in Connecticut.

In the delicious novel, A Taste of Sage by Yaffa S. Santos, one of the main characters, Julien, creates a mint pesto that he later uses to top some sushi. Pesto is so simple to make, and seeing that we currently have an abundant amount of basil and mint at the moment, I decided to create this Basil Mint Pesto that is absolutely divine (like, I have been eating it by the spoonful).


  • 1 cup fresh basil
  • 2/3 cups olive oil
  • 1/4 cup fresh mint
  • 1/4 cup almonds
  • 2 cloves of garlic
  • 1/2 lemon
  • 1 tsp salt


  • Over low heat, place your almonds into a skillet to toast (KEEP AN EYE ON THIS AS THEY BURN QUICK)
  • Once the almonds are golden and fragrant, set them aside to cool
  • In a food processor, blend the basil, olive oil, mint, and garlic until smooth
  • Add the salt, and the juice from half a lemon
  • Once the almonds are completely cool, add them to the food processor and pulse until smooth
  • Note: We served the pesto on a simple salad of sliced cucumbers and tomatoes! My mom is also having it on toast at the moment.

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