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Vegan mint pesto in white bowl with spoon and a sprig of mint on the side.
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5 from 5 votes

Mint Pesto

This vegan mint pesto is delicious and so, so versatile. Fresh mint adds a pop of summery flavor and spinach adds tons of nutrition. Stir it into pasta or roasted veggies or smear it on toast or or a veggie burger bun.
Prep Time10 minutes
Total Time10 minutes
Course: Sauce
Cuisine: Italian inspired
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 104kcal


  • 1 packed cup fresh mint leaves (trim out tough stems)
  • 1 packed cup spinach leaves
  • 2 tablespoons chives (roughly chopped)
  • 2 cloves garlic (sliced)
  • ¼ cup sliced almonds (use pumpkin seeds if nut-free)
  • 2 tablespoons vegan parmesan (or 1 tablespoon white miso paste)
  • 2 tablespoons lemon juice
  • Salt and ground black pepper to taste
  • ¼ cup extra virgin olive oil


  • Place the mint and spinach in the food processor bowl. Add all remaining ingredients except the olive oil: chives, garlic, almonds, vegan parmesan cheese, lemon juice, salt and ground black pepper.
  • Process for a few seconds until the ingredients have broken down in a coarse mix.
  • With the feed tube open and the blade running, pour the olive oil into the food processor until a coarse paste forms. You can blend the pesto as fine as you like, I like it to have a slightly coarse texture.


Storage instructions
  • Refrigerate: Refrigerate the pesto in an airtight container for up to three days.
  • Freeze: Pesto freezes really well. In summer, when you have lots of mint leaves, make a few jars of pesto and freeze them for the winter. The pesto can be stored in the fridge for up to four months. Thaw before using.


Calories: 104kcal | Carbohydrates: 1g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Potassium: 37mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 66IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 0.2mg