About this recipe
This almond mint pesto is a fresh, vibrant, and bold twist on the traditional Italian pesto. Instead of basil and pine nuts, we’re using mint and parsley for a refreshing herbal base, almonds for crunch, and a touch of jalapeño for a subtle kick. It’s vegan, super easy to make in a food processor, and adds an explosion of flavor to everything—from pasta to salads.
Why will you love this recipe?
- Herby and bright – thanks to fresh mint, parsley, and lemon.
- Crunchy and satisfying – those almonds don’t get lost in the mix.
- Unexpected and fun – the jalapeño adds just the right amount of heat.
- Vegan and dairy-free – no cheese needed, just real, whole ingredients.
- Quick and easy – done in 10 minutes with a food processor!
Ingredient notes
- Mint and parsley: This combo gives this pesto its signature flavor—fresh, clean, and super aromatic.
- Almonds: I like them roughly chopped for texture, but feel free to blend smooth if that’s your thing. Use roasted for a deeper flavor.
- Jalapeño: Remove the seeds and veins for a mild version, or leave them in if you like heat.
- Garlic
- Lemon juice
- Olive oil
WHAT IS THE EASIEST WAY TO MAKE THE PESTO?
It’s definitely in the food processor (affiliate link). Just put all the ingredients in the bowl, cover, and pulse until everything is chopped very small.
I like this mint and almond pesto to give the dish more texture. I prefer the almonds to remain as small chunks, which gives the dish an amazing crunch.
✎TIP
You can prepare the pesto the night before and store it in the refrigerator.
When storing, put a stream of olive oil on top to protect it from oxidating and turning black in color.
If it does end up oxidating, you can remove it or mix it, it will not affect the taste at all.
THIS mint and almond pesto goes GOOD WITh
- Short pasta, such as penne, fusilli, or rigatoni, is perfect for its texture and shape. The pesto fits perfectly on each piece of pasta.
- Serve this pesto with a salad: a simple vinaigrette, a Caesar salad, or a Mediterranean bean salad.
- Drinks. Goes excellent with hibiscus water, horchata, or a summer sangria.
Pasta with Mint and Almond Pesto
This pasta with mint and almond pesto is flavorful, refreshing, and comes together in under 30 minutes. It’s the perfect balance of fresh herbs, crunchy almonds, and a spicy jalapeño kick.
Equipment
- Large pot
Ingredients
- 1 lb penne rigatoni, or fusilli pasta
- ½ cup almonds
- 1 cup fresh parsley tightly packed
- ½ cup fresh mint leaves tightly packed
- 1 jalapeño seeds removed for less heat, optional
- 1 garlic clove
- 2 –3 tablespoons lime juice to taste
- ½ cup extra virgin olive oil
- ¼ teaspoon salt or to taste
Instructions
Cook the pasta:
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Reserve 1 cup of the pasta cooking water before draining.
Make the pesto:
- In a food processor, add the parsley, mint, almonds, jalapeño, garlic, and lime juice. Pulse a few times until everything is chopped and well combined.
- With the processor running, slowly drizzle in the olive oil. Add salt and blend just until the pesto comes together—you can keep it slightly chunky for texture.
- Drain the pasta and let it cool slightly. Add the pesto and mix well. If the pasta looks dry, gradually stir in the reserved pasta water, ¼ cup at a time, until creamy.
Serve:
- Finish with a drizzle of olive oil, a pinch of salt, and freshly ground black pepper if desired.
Notes
- Pasta water tip: Adding some of the starchy cooking water helps the pesto coat the pasta and creates a luscious, creamy texture.
- Storage: Store leftover pesto in an airtight container in the fridge. Add a thin layer of olive oil on top to prevent browning.
- Make it ahead: The pesto can be made a day in advance and kept chilled.
Nutrition
Calories: 238kcalCarbohydrates: 5gProtein: 3gFat: 24gSaturated Fat: 3gSodium: 132mgPotassium: 161mgFiber: 2gSugar: 1gVitamin A: 1002IUVitamin C: 17mgCalcium: 54mgIron: 1mg
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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Soy Ale Graf, mexicana en Texas y la creadora de AleCooks y Piloncillo&Vainilla, donde comparto recetas fáciles, deliciosas y para toda la familia — algunas mexicanas, en su mayoría basadas en plantas — pensadas para disfrutarse todo el día, todos los días. Con una licenciatura en Historia del Arte y una Certificación como Chef Profesional en Cocina Basada en Plantas, llevo más de una década creando contenido donde se unen mis dos pasiones: la comida y el storytelling.
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
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