Equipment
Ingredients
Pasta & Mix-ins
- 400 g short pasta, dry
- 200 g fresh mozzarella balls, drained and halved
- 60 g pine nuts
Basil-Mint Pesto
- 40 g fresh basil leaves, washed and dried
- 20 g fresh mint leaves, washed and dried
- 50 g vegetarian parmesan cheese, grated
- 2 garlic, peeled
- 120 ml extra virgin olive oil, room temperature
- 5 g kosher salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 870 kcal
- Protein
- 37 g
- Carbohydrates
- 78 g
- Fat
- 46 g
- Fiber
- 5 g
- Sugar
- 4 g
- Sodium
- 1019 mg
- Saturated Fat
- 8 g
- Monounsaturated Fat
- 26 g
- Polyunsaturated Fat
- 8 g
- Cholesterol
- 18 mg
- Potassium
- 659 mg
- Calcium
- 706 mg
- Iron
- 4.8 mg
- Magnesium
- 177 mg
- Phosphorus
- 884 mg
- Zinc
- 6.3 mg
- Vitamin A
- 126 mcg
- Vitamin C
- 3 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 5.9 mg
- Vitamin K
- 70 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.6 mcg
- Thiamin
- 0.08 mg
- Riboflavin
- 0.25 mg
- Niacin
- 0.9 mg
- Folate
- 23 mcg
- Water
- 49 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the pine nuts in a small dry skillet over medium heat. Toast, shaking frequently, until lightly golden and fragrant. Transfer immediately to a plate to cool.
Bring a large pot of generously salted water to a rolling boil. Add the short pasta and cook according to package directions until al dente.
While the pasta cooks, combine the fresh basil, fresh mint, grated vegetarian parmesan, garlic, kosher salt, black pepper, and half of the toasted pine nuts in a food processor. Pulse until finely chopped.
With the food processor running, slowly stream in the extra virgin olive oil until the mixture forms a smooth, emulsified paste. Set aside in a large mixing bowl.
Before draining the pasta, reserve approximately 100ml of the starchy pasta cooking water. Drain the pasta using a colander.
Add the hot drained pasta to the large mixing bowl with the pesto. Toss vigorously, adding the reserved pasta water in small splashes until the sauce is creamy and coats every noodle.
Allow the pasta to cool for 2 minutes, then fold in the fresh mozzarella balls and the remaining toasted pine nuts. Serve immediately.
Chef's Notes
- The addition of mint to a traditional basil pesto cuts through the richness of the olive oil and cheese, adding an incredibly bright, refreshing top note.
- For the greenest possible pesto, ensure your food processor blade is sharp. A dull blade will bruise the herbs rather than slice them, accelerating oxidation.
- If you prefer a pronounced garlic bite, use the garlic raw as written. For a mellower flavor, blanch the garlic cloves in the pasta water for 2 minutes before blending.
- Traditional parmesan cheese contains animal rennet. Always verify your cheese is clearly marked vegetarian if cooking for strict vegetarian diets.
Storage
Refrigerator: 3 days — Pesto may darken in the fridge; flavor remains unaffected. Mozzarella texture may change slightly.
Reheating: Gently warm on the stove with a splash of water, or serve cold as a pasta salad.
Troubleshooting
Mozzarella melts into unappealing stringy clumps
Cause: Pasta was too hot when the cheese was added
Fix: Cannot be fixed, but flavor will still be excellent
Prevention: Wait 2 to 3 minutes after tossing the pasta with sauce before adding the fresh mozzarella
Pesto turns dark or muddy in color
Cause: Oxidation from heat or sitting too long
Fix: Cannot be fixed
Prevention: Blanch herbs for 10 seconds before blending, or serve immediately after tossing
Pesto sauce is dry or clumpy on the pasta
Cause: Lack of emulsifying liquid
Fix: Stir in hot water 15ml at a time until the sauce loosens and becomes creamy
Prevention: Always reserve starchy pasta water to thin the sauce
Cultural Context
Pesto alla Genovese is a classic sauce originating from Genoa, the capital city of Liguria, Italy. While traditional pesto relies entirely on basil, modern Italian-inspired variations frequently incorporate secondary soft herbs like mint or parsley to brighten the profile, creating a uniquely vibrant fusion dish.
