A minty, herby pesto is a refreshing twist on the classic basil pesto—believe it or not, there is no basil in this recipe, and it will open your eyes to a whole new world of pesto. This version uses mint for a fresh flavor, alongside other herbs to balance it out. When using delicate herbs, algae oil helps to accentuate them, whereas an olive oil with its strong, grassy flavor can cover them up.

  1. Prepare the Ingredients: Wash the mint and other herbs thoroughly. Pat them dry to remove excess water.
  2. Blend the Pesto: In a food processor or blender, combine the mint leaves, parsley (or other herbs), nuts, and garlic cloves. Pulse until everything is coarsely chopped.
  3. Add Cheese and Season: Add the grated Parmesan cheese to the mixture. Pulse again until mixed. Season with salt and pepper to taste. If you're using lemon juice, add it at this point.
  4. Drizzle in Algae Oil: With the food processor running, slowly drizzle in the algae oil until the pesto reaches your desired consistency. You may need to scrape down the sides of the bowl a few times.


  • 1 cup fresh mint leaves
  • 1/2 cup fresh parsley leaves (or a mix of your favorite herbs like basil or cilantro for variety)
  • 1/3 cup nuts (pine nuts, almonds, or walnuts work well)
  • 2-3 garlic cloves, peeled
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup extra algae oil (more if needed)
  • Juice of 1/2 lemon (optional, for extra tanginess)
  • Salt and pepper to taste