Linguine with Sicilian mint & almond pesto

If there’s pesto left over, spoon it into a jar and top with a thin layer of oil before sealing. Eat the pesto on toast with ricotta, toss it through broad beans or potato salad, and serve it with grilled lamb chops and fetta.

Blanching the parsley ensures that the pesto stays a vibrant green.


80 grams parsley, leaves only
80 grams basil, leaves only
100 grams mint, leaves only, plus a few extra
60 grams toasted almonds
120 grams parmesan, grated
2 small cloves garlic, sliced
200 ml olive oil, plus a little extra
salt and pepper
400 grams linguine
80 ml milk
200 grams ricotta


Bring a small pot of water to the boil, add the parsley and allow to cook for 30 seconds before draining well.

Place parsley, basil, mint, almonds, parmesan, garlic and olive oil into a food processor or blender and blitz to a smooth, thick paste.

Season with salt and a generous amount of freshly ground black pepper.

Cook linguine according to packet directions. Drain and return to hot saucepan with most of the pesto and a dash of milk. Season and serve immediately, crumbling ricotta over the top, garnishing with a few extra mint leaves and a drizzle of olive oil.

Comments & Reviews2

everydaycurator's picture
Apr 18, 2015

Ok, I'm planning ahead for #meatlessmonday and think this recipe might just be the thing. Sounds dead easy and very tasty - and who doesn't like pesto in some shape or form. Intrigued by the need to blanch the parsley first, and interested to see how this alters the flavour and texture.

everydaycurator's picture
May 24, 2016

I love this pesto recipe and return to it often, right now I'm whipping up a batch for the family dinner tonight when I'm out for work. The mint adds a softness that I find missing in a straight basil pesto, and the toasted almonds add a welcome nuttiness that you don't get with pine nuts. And then there's creamy ricotta. What's not to love.

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