Best 3 Spaghetti With Mint And Parsley Pesto Recipes

Embark on a culinary journey to the vibrant flavors of the Mediterranean with our delightful spaghetti with mint and parsley pesto. This refreshing and aromatic dish is a symphony of fresh herbs, tangy lemon, and nutty Parmesan cheese, all harmoniously blended to create a pesto that elevates simple spaghetti to an extraordinary meal. Alongside this signature recipe, discover variations that tantalize your taste buds: add a burst of sweetness with sun-dried tomatoes, incorporate the briny essence of capers, or indulge in the smoky richness of roasted red peppers. Each variation offers a unique twist on the classic, ensuring that your taste buds embark on an unforgettable adventure.

Let's cook with our recipes!

MINT AND PARSLEY PESTO

Mint and Parsley Pesto image

Parsley and mint work in tandem in this unexpected take on pesto to add brightness to any dish.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Number Of Ingredients 7

Ingredients

1 cup fresh mint leaves
1/2 cup fresh parsley leaves
1 clove garlic
2 tablespoons pine nuts, toasted
2 tablespoons grated Parmesan
3 tablespoons extra-virgin olive oil
Kosher salt and ground pepper

Steps:

Pulse mint, parsley, garlic, pine nuts, and Parmesan ina food processor until coarsely chopped. With machinerunning, add oil in a steady stream. Season with 1/4 teaspoonsalt and pepper to taste.

Nutrition Facts : Calories 395 g, Fat 12 g

SPAGHETTI WITH MINT & PARSLEY PESTO

Spaghetti With Mint & Parsley Pesto image

Recipe courtesy of Dave Lieberman and Cooking Channel. Original recipe: http://www.cookingchanneltv.com/recipes/dave-lieberman/spaghetti-with-mint-and-parsley-pesto.html

Provided by Food.com

Categories Spaghetti

Time 20m

Yield 6 , 6 serving(s)

Number Of Ingredients 8

Ingredients

2 large bunch mint
2 large bunch parsley
3/4 cup extra virgin olive oil
1 lemon, juice of
4 garlic cloves
1/2 cup pecorino cheese or 1/2 cup grana padano
1 teaspoon salt
1 lb spaghetti

Steps:

Blend the ingredients, except the pasta, together in a blender or food processor.
In a large pot, cook the spaghetti until al dente, drain and toss with the pesto.

PARSLEY PESTO

Parsley Pesto image

A twist on the typical basil recipe, this pesto combines flat-leaf parsley and some mint. It's marvelous on sandwiches and pizza and, if you thin it out with a little pasta water, it's a great addition to spaghetti. Shower the dressed bowl with Parmesan and serve.

Provided by Martha Rose Shulman

Categories brunch, dinner, lunch, condiments, dips and spreads, sandwiches

Time 5m

Yield About 1/2 cup / 5 ounces/ 150 g

Number Of Ingredients 7

Ingredients

2 garlic cloves, halved, green shoot removed, roughly chopped
Salt to taste
2 cups, tightly packed, flat-leaf parsley leaves, coarsely chopped
1 tablespoon, tightly packed, mint leaves, coarsely chopped
1/3 cup extra virgin olive oil, as needed
6 tablespoons freshly grated Parmesan
Freshly ground pepper (optional)

Steps:

Turn on a food processor fitted with the steel blade and drop in the garlic. When it is chopped and adhering to the sides of the bowl stop the machine and scrape down the bowl. Alternatively, mash with a generous pinch of salt in a mortar and pestle. Add the parsley and mint to the food processor (or to the mortar and pestle) and process until finely chopped or grind to a paste. With the machine running slowly add the olive oil and process until the mixture is smooth (or slowly work into the mixture using a mortar and pestle). Stop the machine, scrape down the sides of the bowl and add the cheese. Pulse to combine.

Nutrition Facts : @context http, Calories 1024, UnsaturatedFat 68 grams, Carbohydrate 13 grams, Fat 95 grams, Fiber 4 grams, Protein 35 grams, SaturatedFat 24 grams, Sodium 1242 milligrams, Sugar 2 grams

Tips:

Fresh herbs are key to making a flavorful pesto. Use a variety of herbs, such as mint, parsley, basil, or cilantro, to create a complex flavor profile.
Use a good quality olive oil. Extra virgin olive oil is the best choice, as it has a rich flavor and aroma.
Toast the nuts or seeds before adding them to the pesto. This will bring out their flavor and make them more fragrant.
Use a food processor to make the pesto. This will help to create a smooth and creamy sauce.
Taste the pesto before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or lemon juice to taste.
Store the pesto in an airtight container in the refrigerator for up to 5 days. You can also freeze the pesto for up to 3 months.

Conclusion:

Spaghetti with Mint and Parsley Pesto is a delicious and refreshing pasta dish that is perfect for a summer meal. The pesto is made with fresh mint, parsley, pine nuts, and Parmesan cheese, and it is tossed with cooked spaghetti. The dish is then garnished with additional mint and parsley leaves. This dish is also a great way to use up any leftover herbs that you have on hand.