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Quick Pasta Recipe with Parsley-Mint Pesto

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. 
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Appetizer, Dinner, Main Course
Cuisine: California, Farm to Table, Italian
Keyword: quick pasta recipe
Servings: 2
Calories: 928kcal
Author: Aliye Aydin - A Good Carrot



  • 2 cloves garlic
  • cups Italian Parsley leaves
  • ½ cup mint leaves
  • pinch fine sea salt
  • ¼ cup walnut halves
  • cup Parmesan Cheese, freshly grated, or to taste
  • cup extra virgin olive oil
  • ¼ teaspoon fine sea salt
  • black pepper, freshly ground, 4-5 grinds



  • 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.


Calories: 928kcal | Carbohydrates: 92g | Protein: 24g | Fat: 52g | Saturated Fat: 9g | Cholesterol: 11mg | Sodium: 1176mg | Potassium: 630mg | Fiber: 6g | Sugar: 3g | Vitamin A: 4400IU | Vitamin C: 64.4mg | Calcium: 330mg | Iron: 5.6mg