Pesto is typically made with basil, but I like switching this up. I love using parsley and mint, which are available year round, inexpensive, and really good for you. I prefer Italian parsley to its curly counterpart, and try to always be sure to have some on hand.
Get out a large cutting board. Finely chop together the garlic, parsley, mint, pinch of salt, walnuts, and cheese. Scrape into a large serving bowl and mix with oil.
To cook pasta, put dry pasta in a pot and cover with cold water by 1-2”. Add ½ teaspoon salt. Bring to a boil over high heat. Turn to a simmer, cover, and cook 2-3 minutes less than package instructions. Drain well, and mix with pesto in serving bowl.
You can use twice the amount of pasta for the same amount of pesto ingredients if you prefer. The pesto may be made in a food processor, but I find this rustic style special, which differentiates it from store-bought pesto.