I've been absolutely obsessed with pesto these days. And with this Mint, Walnut, and Basil Pesto recipe, it looks like this trend is going to continue.
I love this recipe because it's a different take on pesto.
Recipe Inspiration
It's the end of the summer, and my garden is overflowing with mint and basil. I don't want anything to go to waste, and even with giving away herbs and garnishing everything, I needed a new recipe to use loads of mint and basil!
This recipe is also a good way to change things up. (P.S. if you're looking for other pesto recipes, check out my green goddess pesto!)
Pesto has building blocks of five things: herbs, nuts, garlic, cheese, and oil.
You'll want to make sure you have a food processor for this recipe. I use this one - you can get it on Amazon!
And the beauty of this delicious sauce gives you so many ways to get creative.
This recipe calls for pasta, but use can use this pesto with bruschetta, on chicken, in a lasagna, or served with a cheese board.
The pesto-bilites are endless!
All About Pesto
Pesto is typically made of pine nuts, olive oil, basil, and cheese. This recipe uses walnuts instead of pine nuts and also adds fresh mint.
You can eat pesto with pasta, chicken, lamb, beef, or roasted vegetables. You can also eat pesto with toasted bread and mozzarella, or even on pizza.
Yes! You can double a batch of pesto and freeze half of it for later. This is a great option to always have pesto sauce on hand. When you want to use the frozen pesto, simply defrost and warm in a saucepan with pasta and pasta water.
Mint, Walnut, and Basil Pesto Ingredients
- ½ lb pasta (I used rotini)
- ¼ cup walnuts
- ¼ cup extra virgin olive oil
- 4 cloves garlic
- 2 large handfuls of basil
- 2 large handfuls of mint
- ¼ cup of shredded parmesan
- pinch of sea salt
Directions
Bring a large pot of salted water to a boil. When water is boiling, cook pasta until it's al dente. Reserve a mug-full of pasta water before draining.
While pasta is cooking, combine walnuts, olive oil, garlic, basil, mint, parmesan, and a pinch of sea salt into a food processor.
Pulse on high until everything is mixed well. If the sauce is thick, add a teaspoon of water and pulse again.
When the pasta is done, drain and combine with pesto. Add pasta water one teaspoon at a time until sauce is desired consistency.
More Pasta Recipes
Looking for even more pasta recipes? Check out these delicious easy pasta recipes below:
Mint, Walnut, and Basil Pesto
Ingredients
- ½ lb pasta I used rotini
- ¼ cup walnuts
- ¼ cup extra virgin olive oil
- 4 cloves garlic
- 2 large handfuls of basil
- 2 large handfuls of mint
- ¼ cup of shredded parmesan
- pinch of sea salt
Instructions
- Bring a large pot of salted water to a boil. When water is boiling, cook pasta until it's al dente. Reserve a mug-full of pasta water before draining.
- While pasta is cooking, combine walnuts, olive oil, garlic, basil, mint, parmesan, and a pinch of sea salt into a food processor.
- Pulse on high until everything is mixed well. If the sauce is thick, add a teaspoon of water and pulse again.
- When the pasta is done, drain and combine with pesto. Add pasta water one teaspoon at a time until sauce is desired consistency.
Taleen | Just As Tasty says
Looks so fresh and delicious! I'll have to try this.
Tasting With Tina says
You will love it!
Sue L says
I love this fresh take on pesto!
Tasting With Tina says
Thank you!
Emily says
I never thought to put mint in my pesto but oh man, I’m doing this from now on! Great recipe!
Tasting With Tina says
It's such a good fresh spin on pesto!!
Amanda Marie Boyle says
I love making my own pesto, but I've never tried it with mint before this. What a great addition.
Tasting With Tina says
You will love it! It's a great way to change it up.
Mama Maggie's Kitchen says
Mmm... I think I just heard my tummy growl. lol. Thank you for making me hungry!
Tasting With Tina says
Lol that's what I'm here for! 🙂
Debra says
Absolutely love the mint in this pesto recipe!
Tasting With Tina says
Thank you! Glad you liked it!
Ankur Patel says
I make this but with sunflower seeds instead. So easy and good
Tasting With Tina says
Love that addition!!
Sally says
I had a bunch of Basil and mint to use up. Found this recipe, and I’m so glad I did. I followed the recipe exactly, and it came out rich and tasteful. I plan to use it on meals during the week.
Christina Musgrave says
Thanks so much, Sally, I'm so happy you enjoyed the recipe!