Sue Millar Perry's Mint Pesto

By Kathleen Beckett-Young

Updated April 14, 2023

Total Time
Approximately 15 minutes
Rating
4(15)
Comments
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Featured in: Food; AT WEEK'S END

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Ingredients

Yield:Eight servings
  • 2pounds bow-tie pasta
  • 2 to 3cups fresh mint, washed and dried
  • 2cups Parmesan cheese
  • 2cups olive oil
  • 1½cups walnuts
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

1203 calories; 80 grams fat; 15 grams saturated fat; 0 grams trans fat; 44 grams monounsaturated fat; 17 grams polyunsaturated fat; 91 grams carbohydrates; 7 grams dietary fiber; 4 grams sugars; 32 grams protein; 456 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a large pot of water to a boil. Meanwhile, combine the mint, cheese and oil in a food processor. Blend to a paste. Place the nuts in an ungreased heavy skillet and toast on all sides over medium heat, stirring constantly. When the water is boiling, add the pasta and cook al dente, about 7 to 8 minutes for packaged dry pasta. Drain well and toss with pesto. Stir in the walnuts.

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4 out of 5
15 user ratings
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Comments

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SusanY

Great starting point for a work potluck. I used half the pasta and added blanched zucchini, yellow sweet pepper and onion, then halved grape tomatoes (the main course was fast food "roast beef sandwiches," I couldn't help myself.) The vegetables seemed to make it bland so I added juice of a lemon. Next time I would use yellow summer squash and skip the pepper.

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