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Pistachio-Mint Pesto Pasta

Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings

Ingredients
  

  • 12 oz pasta (spaghetti, fusilli, or your favorite)
  • 1 cup fresh basil leaves
  • 1/2 cup fresh mint leaves
  • 1/3 cup shelled pistachios (unsalted)
  • 2 garlic cloves
  • 1/4 cup grated Parmesan (or nutritional yeast for vegan)
  • 2 tablespoons lemon juice
  • 1/3–1/2 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

Instructions
 

  • Cook the PastaBring a large pot of salted water to a boil. Cook pasta according to package instructions. Reserve ½ cup pasta water before draining.
  • Make the PestoIn 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 ServeToss 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.