| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 6 servings |
Ingredients
- 2 bunches large mint
- 2 large bunches parsley
- 3/4 cup extra virgin olive oil
- Juice of 1 lemon
- 4 garlic cloves
- 1/2 cup grated Parmesan, pecorino, or grana padano cheese
- 1 teaspoon salt
- 1 pound of spaghetti
Instructions
- Blend the ingredients, except the pasta, together in a blender or food processor.
- In a large pot, cook the spaghetti until al dente, drain and toss with the pesto.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 588 |
| Total Fat | 32 g |
| Saturated Fat | 6 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 16 g |
| Cholesterol | 8 mg |
| Sodium | 382 mg |
Reviews
No. Didn’t like the mint at all. Sorry.
One of my favorite pesto recipes. Don’t forget the lemon juice to make the pesto extra-special!
not the best pesto i’ve tasted… sorry Dave 🙁
This is sooooo good!!!
This is so delicious. It’s not overly minty, just refreshing. At the end of the summer, I make a few batches and freeze it in small containers for future use. I love pasta with basil pesto, but is hands-down better.
I love pesto so decided to try this recipe since it seemed pretty simple. Turned out AMAZING!!! Decided to add about 1/2 cup of sliced almonds to give a nutty flavor since I didn’t have pinenuts. Also added some cubed chicken ***** and dinner was all done!
THE NUTS ARE SO CLEARLY IN THE PICTURE
Just add shrimp to this and you have a fantastic and complete meal!!! Extra mint does not hurt!!
This recipe is very fresh and delicious. Doesn’t cost a fortune to make either.
What a delightful sauce, actually more like a mint pistou since it does not include nuts. We used the sauce on small shells and served it room temperature as a side dish. Excellent! Can’t wait to take this on a picnic next summer.