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Pasta with mint and almond pesto

This pasta with almond pesto is flavorful, easy to make and a perfect balance of fresh and bright flavors.
10 mins
12 mins
22 mins
6 people
Calories: 238kcal


  • 1 penne, rigatoni or fusilli
  • 1/2 cup almonds
  • 1 cup parsley tightly measured
  • 1/2 cup mint leaves tightly measuered
  • 1 jalapeño
  • 1 garlic clove
  • 2-3 tablespoons lime juice
  • 1/2 cup extra virgin olive oil
  • 1/4 teaspoon salt


  • Prepare pasta according to package directions .
  • For the pesto , add mint , parsley , almonds , garlic , jalapeno and lime juice to cup food processor . Pulse repeatedly until it is all well integrated.
  • Start the food processor and add the olive oil and salt. Let it run for a few seconds more .
  • Drain the pasta and let cool slightly. Add the pesto and mix well so that everything is well integrated.
  • To serve you can add a little olive oil, salt and freshly ground black pepper .


Save 1 cup of water where the pasta was cooked  and add  slowly it if you feel the pasta is dry.
Start adding 1/4 of a cup, mix, taste and add more if necessary. The pasta water will make the pasta cremier.


Calories: 238kcal | Carbohydrates: 5g | Protein: 3g | Fat: 24g | Saturated Fat: 3g | Sodium: 132mg | Potassium: 161mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1002IU | Vitamin C: 17mg | Calcium: 54mg | Iron: 1mg
Course: Main Course
Cuisine: Vegan Italian Cuisine
Diet: Vegan
Keyword: classic vegan pesto, how to make vegan pesto
Author: Piloncillo&Vainilla