Basil and mint pesto, no nuts and no cheese

A good, bright condiment changes what a simple plate feels like. Spoon this over roasted vegetables or grilled fish and the same meal reads as something you actually look forward to. It takes about 15 minutes and keeps well in the fridge for a week of meals.

Classic pesto builds on pine nuts and Parmesan. This version simply builds on what basil, mint, garlic, and good olive oil can do together, and they carry plenty of body and brightness entirely on their own.

Tear the herbs by hand and notice the smell that rises up, green and sharp. Make it on a day the basil looks good at the market, and let it brighten several meals ahead.

Ingredients

• 2 cups basil leaves, chopped
• 2 cups mint leaves
• 2 garlic cloves, sliced
• 1/4 cup plus 2 tablespoons extra-virgin olive oil (in place of the body that pine nuts or cheese would add, which are not Core)
• 2 teaspoons lemon juice
• Pinch of sea salt
• (No pine nuts, no other nuts or seeds, and no Parmesan, none of which are Core; the herbs and olive oil stand in)

Method

• Put everything in a blender or food processor and blend for about 30 seconds to the texture you like, scraping down once or twice.
• Store airtight in the fridge.

Use it on roasted vegetables, grilled fish or meat, zucchini noodles, or stuffed sweet potato skins.

*Adapted from a-squirrel-in-the-kitchen*