Pistachio-Mint Pesto Pasta
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Every summer, I find myself overflowing with mint and basil—and this pistachio-mint pesto pasta is the garden solution I never get tired of. It’s fresh and herbaceous like a classic pesto, but the mint gives it a cool lift while the pistachios add a buttery richness I like even more than pine nuts.
This pasta feels like something you’d eat at a sun-drenched café, but it comes together in the time it takes to boil noodles. It’s easy, elegant, and totally picnic-ready.
📌 Why You’ll Love This Recipe
🌱 A fresh twist on classic pesto
🌰 Rich, nutty flavor from pistachios
🌿 Uses both mint and basil from the garden
🍝 Comes together in under 20 minutes
🧀 Can be made vegan or dairy-free
📌 Quick Reference Section
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Dietary Info: Vegetarian (vegan optional)
Key Ingredients at a Glance:
Pasta, fresh mint, fresh basil, pistachios, lemon, Parmesan
📌 Ingredients List
12 oz pasta (spaghetti, fusilli, or your favorite)
1 cup fresh basil leaves
½ cup fresh mint leaves
⅓ cup shelled pistachios (unsalted)
2 garlic cloves
¼ cup grated Parmesan (or nutritional yeast for vegan)
2 tablespoons lemon juice
⅓–½ cup olive oil
Salt and black pepper, to taste
Reserved pasta water, as needed
Optional Add-ins & Swaps:
Add a handful of spinach or arugula to the pesto
Swap pistachios for walnuts or almonds
Top with burrata or crumbled feta
📌 Step-by-Step Cooking Instructions
- Cook the Pasta
Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Reserve ½ cup pasta water before draining. - Make the Pesto
In a food processor, combine basil, mint, pistachios, garlic, lemon juice, and Parmesan. Pulse until finely chopped. With the motor running, stream in olive oil until smooth. Season with salt and pepper. - Combine and Serve
Toss the hot pasta with pesto, adding reserved pasta water as needed to coat evenly and loosen the sauce. Taste and adjust seasoning. Serve warm or room temp.
📌 Serving & Pairing Ideas
Top with extra pistachios and fresh herbs
Serve alongside grilled chicken or roasted veggies
Great cold as a pasta salad with cherry tomatoes
📌 Storage & Make-Ahead Tips
Fridge: Store leftovers for up to 3 days
Make-Ahead: Make pesto in advance and store in fridge up to 5 days
Freezer: Freeze pesto in ice cube trays for single servings
📌 Final Thoughts & Call to Action
This pasta is a minty little miracle for using up garden herbs, and it might just be my new favorite take on pesto. 🌿 Tag your garden meals with #SouthernSoilSunshine and let me know what you paired it with!
Looking for more herby dishes? Try our Herbed Ricotta Crostini or Zucchini Noodles with Sun-Dried Tomato Pesto!
