There’s something undeniably magical about the aroma of fresh herbs blended with garlic, nuts, and good olive oil. A spoonful of pesto can instantly transform a dish — whether it’s swirled into pasta, spooned onto grilled chicken, or slathered on a sandwich. While classic basil pesto may be the most familiar, there’s a whole world of herby goodness waiting to be explored.
In this post, I’m sharing three fresh and vibrant pesto recipes that you’ll want to keep on repeat: Cilantro Pesto, Basil Pesto, and Mint Pesto. Each brings something unique to the table, and all of them are quick to make, endlessly versatile, and totally delicious.
Let’s dive in!
1. Cilantro Pesto
Bright, bold, and slightly citrusy, cilantro pesto is a flavor-packed twist on the Italian original. It’s especially delicious with Mexican, Thai, or Indian-inspired dishes — think tacos, rice bowls, grilled shrimp, or even drizzled over roasted sweet potatoes.
Why You’ll Love It
- Unique and zesty flavor
- Dairy-free and vegan-friendly
- Perfect with spicy or smoky dishes
Ingredients
- 1 bunch fresh cilantro (stems okay)
- 1 garlic clove
- ¼ cup nuts (try almonds, cashews, or pepitas)
- Juice of ½ lime
- ¼ cup olive oil
- Salt to taste
- Optional: jalapeño or red chili for heat
How to Make It
- Add all ingredients to a food processor or blender.
- Pulse until smooth, scraping down the sides as needed.
- Taste and adjust seasoning or add more oil for a thinner texture.
Pro Tip: Cilantro stems are tender and flavorful — no need to discard them!
2. Classic Basil Pesto (Pesto alla Genovese)
This is the pesto that started it all — fragrant basil leaves, toasted pine nuts, garlic, Parmesan, and olive oil blended into a luscious, emerald-green sauce. It’s a staple in Italian cooking and an essential in any home cook’s rotation.
Why You’ll Love It
- Rich, savory, and herbaceous
- Ready in 5 minutes
- Perfect on pasta, pizza, or even eggs
Ingredients
- 2 cups fresh basil leaves (packed)
- 2 garlic cloves
- ⅓ cup toasted pine nuts
- ½ cup grated Parmesan cheese
- ½ cup extra virgin olive oil
- Salt and pepper to taste
- Optional: squeeze of lemon juice for brightness
How to Make It
- In a food processor, combine basil, garlic, and pine nuts. Pulse a few times.
- Add cheese and blend again.
- Slowly stream in the olive oil until the mixture is smooth.
- Season with salt, pepper, and lemon juice to taste.
Pro Tip: If storing in the fridge, pour a thin layer of olive oil on top to preserve the color.
3. Mint Pesto
Fresh and slightly sweet with a cool herbal note, mint pesto is perfect for spring and summer. It pairs beautifully with lamb, grilled veggies, couscous, or even dolloped onto yogurt for a Mediterranean-inspired dip.
Why You’ll Love It
- Refreshing and aromatic
- A creative twist on traditional pesto
- Great with light, warm-weather dishes
Ingredients
- 1 cup fresh mint leaves
- ½ cup parsley or baby spinach (for balance)
- 1 garlic clove
- ¼ cup walnuts or pistachios
- Juice of ½ lemon
- ¼ cup olive oil
- Salt to taste
- Optional: feta or ricotta for a creamy finish
How to Make It
- Combine all ingredients in a blender or food processor.
- Blend until smooth, adding more oil or a splash of water as needed.
- Taste and adjust salt or acidity before serving.
Pro Tip: Mint can be strong on its own, so pairing it with a milder green like parsley or spinach helps balance the flavor.
Serving Suggestions for All Three
These pestos are as versatile as they are flavorful. Here are just a few ways to enjoy them:
- Toss with warm pasta or gnocchi
- Spread on toast, sandwiches, or wraps
- Drizzle over roasted veggies or grilled meats
- Mix into salad dressings or grain bowls
- Swirl into soups or dips for extra brightness
Storage Instructions
Pesto is best fresh, but it stores well with a few simple tricks:
- Refrigerator: Store in an airtight container for up to 5 days
- Freezer: Pour into ice cube trays, freeze, and transfer to a zip-top bag for up to 3 months
- Tip: Always top with a thin layer of olive oil before storing to help preserve color and flavor
Frequently Asked Questions
Can I make pesto without nuts?
Yes — just leave them out or substitute with seeds like sunflower or pepitas.
Can I make any of these vegan?
Absolutely. Skip the cheese or replace it with nutritional yeast for a dairy-free version.
Do I have to use a food processor?
It’s easiest with a processor or blender, but you can also finely chop everything by hand for a rustic texture.
Can I mix herbs together?
Yes! Try blending basil and mint, or cilantro and parsley for a custom flavor profile.
Final Thoughts
Fresh herb pestos are the kind of recipes that feel luxurious but take just minutes to make. From the familiar comfort of basil pesto, to the bold, punchy notes of cilantro pesto, and the cool, garden-fresh flavor of mint pesto, each brings something special to the table. They’re little jars of green gold that can take a simple meal to something truly memorable.
Looking for more herby inspiration? Check out my Chimichurri Sauce or Lemon-Herb Tahini Dressing for more ways to make herbs the star of your plate.
Have a favorite way to use pesto? I’d love to hear it — leave a comment or share your creations with me!