This week's recipe is a real comfort food recipe. I wanted to do something with the enormous amount of mint and parsley in my herb garden. We had so much rain that it was growing like crazy. This mint parsley walnut pesto is a delicious add-on to any dish.
I made this one with gluten-free spaghetti but it can be made with regular spaghetti or any other pasta. If you want to visit our other pasta recipes, feel free to click here.
Mint Parsley Walnut Pesto with Spaghetti Recipe Ingredients:
1 box gluten-free spaghetti
3/4 cup fresh parsley leaves - removed stems
3/4 cup mint leaves - remove stems
2 TBSP walnut whole
2 small garlic
6 TBSP olive oil - divided
1/2 cup grated pecorino Romano cheese
Salt and pepper
Extra grated pecorino Romano cheese for topping.
Mint Parsley Walnut Pesto with Spaghetti Recipe Instructions:
***Read this recipe through before making it.
Cook spaghetti according to the box. Before draining, reserve 1 cup of spaghetti water for the pesto.
While the pasta is cooking. Add the parsley and mint to a strainer, blanch for 3 minutes in boiling water while the spaghetti is cooking underneath. Then remove the strainer and run under cold water for a few minutes. Then press the blanched herbs and dry them off. Add them to the food processor.
In the food processor, add walnuts, 2 garlic, 3 TBSP of olive oil. add salt, pepper, romano cheese, and add 1 cup of spaghetti water to make the pesto starchy.
After draining the pasta. Add 3-4 tablespoons of the pesto to the saucepan where the spaghetti was. Then add the spaghetti (cooked) on top. With a little heat, stir spaghetti slowly. Since it is Gluten Free pasta, it may break into pieces of you stir too quickly. Add more pesto if needed to the spaghetti if it is not coated enough.
Save to BigOven Ingredients
- 1 box gluten-free spaghetti
- 3/4 cup fresh parsley leaves - removed stems
- 3/4 cup mint leaves - remove stems
- 2 TBSP walnut whole
- 2 small garlic
- 6 TBSP olive oil - divided
- 1/2 cup grated pecorino romano cheese
- Salt and pepper
- Extra grated pecorino romano cheese for topping
Instructions
- Cook spaghetti according to the recipe. Before draining, reserve 1 cup of spaghetti water for the pesto.
- While the pasta is cooking. Add the parsley and mint to a strainer, blanch for 3 minutes in boiling water while the spaghetti is cooking underneath. Then remove the strainer and run under cold water for a few minutes. Then press the blanched herbs and dry them off. Add them to the food processor.
- In the food processor, add walnuts, 2 garlic, 3 TBSP of olive oil. add salt, pepper, romano cheese, and add 1 cup of spaghetti water to make the pesto starchy.
- After draining the pasta. Add 3-4 tablespoons of the pesto to the saucepan where the spaghetti was. Then add the spaghetti (cooked) on top. With a little heat, stir spaghetti slowly. Since it is Gluten Free pasta, it may break into pieces of you stir too quickly. Add more pesto if needed to the spaghetti if it is not coated enough.
Notes
Other ways to use this pesto sauce
- Use it with cooked chicken.
- Add it to your scrambled eggs.
- Use on a pizza to replace tomato sauce.
Love the way this pesto dish tastes and looks! How about you? I did find that the Mint and Parsley has a mild taste together. I pulled from my fresh mint plant and also cut from my parsley plant in my herb garden.
There are lots of uses for basic pesto, below are just some additional dishes I tried with this recipe.
Other Ways to Use This Mint Parsley Walnut Pesto.
- Use it with cooked chicken.
- Add it to your scrambled eggs.
- Use on a pizza to replace tomato sauce.
Visit this post to give you some other ideas on what to use this pesto for dinner tonight.
10 Ways to Use Pesto Beyond Pasta
The image below is how much this recipe makes. It's about a cup.
