Tomatoes with Mint Basil Pesto

This post may contain affiliate links. Please read our privacy policy.

This refreshing herbal pesto is just the thing to make when you have leftover herbs, or when your garden is exploding with mint and basil in the mid to late summer. It takes less than 10 minutes to make, and it’s delightful spooned over sliced ripe tomatoes, which are also in season at the very same time. The ultimate summary side dish!

This makes a terrific accompaniment for any end of summer meal. It also can sit out at room temperature so it’s a great make ahead dish, and can hang out on a buffet at a cookout for a couple of hours and stay fresh. Consider putting the tomatoes on some amazing grilled bruschetta as an appetizer.

Storing

This will keep for about 3 days in a tightly covered container in the fridge. Pesto freezes very nicely, so if you want to make extra and keep it on hand for those times of year when fresh herbs are less bountiful, you’ll be happy you did!

Ingredients

• Fresh mint leaves
• Fresh basil
• Fresh lemon juice
• Extra virgin olive oil – This makes a pretty thick pesto, and you can add some additional olive oil if you like.
• Freshly grated Parmesan
• Sliced tomatoes to serve

(If you’re wondering where the nuts are, they are intentionally missing – I’m allergic.)

How to Make Mint Basil Pesto

• Place the mint, basil, garlic, lemon juice, salt and pepper in a blender or a food processor and process to blend, scraping down the sides.
• Drizzle in the olive it until it becomes a loose paste, adding as much as needed to get to the texture you like. Pulse in the Parmesan.
• Drizzle and dollop over tomatoes. 

Way to Use Mint Basil Pesto

This pesto is also great tossed with some steamed potatoes, or hot rice or pasta. Or spooned over Grilled Chicken Breasts. Also, you may want to make extra, and then this quick Pasta with Edamame, Mint and Basil Pesto dinner is ready in the time is takes to actually cook that pasta.

Tomatoes with Mint Basil Pesto: Ready in 10 minutes, this cummery pesto is a terrific topping for ripe tomatoes, and can be used in so many different ways!

Tweet This

Other Delicious Tomato Recipes:

• Tomato and Mozzarella Caprese Salad
• Roasted Tomato Sauce
• Fried Green Tomatoes with Green Goddess Dressing

Like this recipe? Pin it to your favorite board on Pinterest.

Pin This

Tomatoes with Mint Basil Pesto

5 from 3 votes

Prep: 10 minutes mins

Cook: 0 minutes mins

Total: 10 minutes mins

Servings: 8 Servings

Ready in 10 minutes, this cummery pesto is a terrific topping for ripe tomatoes, and can be used in so many different ways!

SaveSaved Pin Print

Equipment

• Food Processor

Ingredients 

1x2x3x

• ▢ 1 cup fresh mint leaves
• ▢ 1 cup fresh basil leaves
• ▢ 1 tablespoon fresh lemon juice


• ▢ ½ teaspoon salt or to taste
• ▢ Freshly ground pepper to taste
• ▢ ½ cup extra virgin olive oil or more if desired
• ▢ 2 tablespoons freshly grated Parmesan
• ▢ Sliced tomatoes to serve

Instructions 

• Place the mint, basil, garlic, lemon juice, salt and pepper in a blender or a food processor and process to blend, scraping down the sides. Drizzle in the olive it until it becomes a loose paste, adding as much as needed to get to the texture and concentration you like. Pulse in the Parmesan.
• Drizzle and dollop over tomatoes. 

Notes

• This makes a pretty thick pesto, and you can add some additional olive oil if you like.
• Consider putting the tomatoes on some amazing grilled or toasted bread. 

Nutrition

Calories: 129kcal, Carbohydrates: 1g, Protein: 1g, Fat: 14g, Saturated Fat: 2g, Cholesterol: 1mg, Sodium: 168mg, Potassium: 41mg, Fiber: 1g, Sugar: 1g, Vitamin A: 407IU, Vitamin C: 3mg, Calcium: 34mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!