Total Time
Prep 5 mins
Cook 0 mins

I use this with oversized pasta shells you can now buy, but it works fine with regular pasta too. The addition of mint lifts this pesto and adds an interesting taste.


  1. Place the parsley leaves in a food processor with the thyme and mint. Whiz until finely chopped.
  2. Add garlic, lemon zest and walnuts and pulse until roughly chopped.
  3. Add the oil until you get a paste consistency.
  4. This paste can be kept in the fridge for 3 - 4 days.

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