Homemade Mint Pesto Pasta

    30 minutes

    Making homemade mint pesto is so quick and easy. Mint, basil, tomatoes and pine nuts all processed with a bit of oil, cheese and garlic, served over pasta.

    40 people made this

    Serves: 8 

    • 500g linguine or spaghetti
    • 6 tomatoes, seeded and diced
    • 20 fresh basil leaves
    • 10 fresh mint leaves
    • 2 cloves garlic, diced
    • 60g pine nuts
    • 1/4 cup freshly grated Parmesan cheese
    • 2 tablespoons ricotta cheese
    • 1 1/2 tablespoons olive oil
    • salt and freshly ground black pepper, to taste

    Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Bring a large saucepan of lightly salted water to the boil. Place linguine in the saucepan then cook for 8 minutes or until al dente. Drain, reserving 1 1/2 tablespoons of the water.
    2. In a blender or food processor, blend the reserved water, tomatoes, basil, mint, garlic, pine nuts, Parmesan, ricotta, olive oil, salt and pepper until smooth. Toss with the cooked pasta to serve.

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    Reviews in English (26)


    Altered ingredient amounts. Really tasty, esp. after we heated it up again and added (plain) chicken breast chunks. I didn't seed the tomatoes, all I could find was dry mint leaves and I also added more ricotta and a lot more parmesan.  -  29 Sep 2008


    Something else. This was good, quite similar to regular pesto. I left the chopped tomatoes out of the food processor and just stirred them into the pesto before serving. I would make this again.  -  29 Sep 2008


    Altered ingredient amounts. This was really good! It didn't note the size of tomatoes though. I only needed 3 large tomatoes.  -  29 Sep 2008