Lemon Pistachio Pesto Pasta with Fresh Mint

Pesto is quite lovely. Along with being delicious and packed with complex flavors, the vibrant green hue ensures a pretty plate every time. This lemon pistachio pesto pasta with fresh mint is delectable. Every bite is light, bright and fresh with a rich backing sure to keep you full. The lemon is nice and tart, the pistachios bring their signature flavor to the mix and the mint adds a coolness that is so palate pleasing. You’ll soon be asking why you’ve never used mint in your pesto before.

Ingredients Lemon Pistachio Pesto Pasta with Fresh Mint

Serves 4

  • 1 cup fresh basil, packed
  • 1 cup fresh mint, packed
  • 1/3 cup arugula
  • 1 cup shelled and unsalted pistachios
  • 1 minced garlic clove
  • Kosher salt
  • Black pepper
  • Juice of ½ a lemon
  • ¾ cup good quality olive oil
  • 1 lb. dried pasta (use any pasta you like)


  • Roughly chopped pistachios
  • Fresh basil and/or mint leaves
  • Lemon zest

How to Make It

  1. Bring a pot of water to a boil.
  2. As the water is heating up, add the basil, mint, arugula, 1 cup of pistachios, garlic, a pinch of salt and black pepper to a food processor.
  3. Pulse until ingredients start to come together. Scrape the sides.
  4. Run the food processor on low as you deliver a steady stream of both the lemon juice and olive oil. Stop when pesto is smooth and again, scrape the sides occasionally.
  5. Taste and adjust seasonings as needed. Set pesto aside.
  6. Generously salt the water once boiling (this helps flavor the pasta) then cook pasta until al dente.
  7. Drain but reserve about ½ cup of pasta water.
  8. Spoon pesto over the pasta and toss. Use as much as you like.
  9. Add pasta water as needed to help the pesto bind to the pasta.
  10. Garnish with roughly chopped pistachios, basil and/or mint along with some lemon zest for additional flavor, texture, and color.

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