If you love pesto but aren’t eating dairy, this recipe is for you. This pesto is a minty, cheese-free version of the classic Italian sauce. Use it to add a pop of herby freshness... to fish or chicken, to flavor soups, or as a sauce for pasta. It also freezes well — portion it in small bags or containers for easier defrosting.
Pulse the mint, parsley, basil, garlic, and almonds in a food processor until finely chopped together.
Leaving the food processor running, gradually add the olive oil until well blended with the herbs. Add salt and pulse to mix. Serve at room temperature. If planning to use the pesto as a pasta sauce, check out our Chef Tips.
When using it as a pasta sauce, bring it to room temperature if frozen. Put 2 tablespoons per person (or to taste) in the bottom of a large pasta bowl. Mix with 2 teaspoons of freshly grated Parmesan cheese per person, if desired.
Cook and drain the pasta, reserving 1 cup of the pasta water. Stir in a little of the pasta water into the pesto and pile the hot pasta on top. Quickly toss together until the pasta is coated with pesto. Moisten with a little more of the pasta water if it seems too dry.