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Pasta with fresh almond & mint pesto


  • Blanch the almonds in boiling water for 1-2 mins. Then drain well, dunk in cold water and, when cool enough to handle, remove the husks.
  • Grind the almonds with the mint, seasonings, garlic and 4 tbsp grated cheese using a mortar and pestle (or in a food processor) until a coarse paste is formed. Then add the oil and combine with a spoon. Taste for seasoning and set aside.
  • Cook the pasta in a large pot of lightly salted, boiling water until al dente. Drain well.
  • Then gently toss the pesto with the tomatoes and pasta. Taste for seasoning.
  • Serve with a little extra grated cheese sprinkled on top and good crusty bread on the side.


  • ¼ cup fresh almonds
  • 1 cup fresh mint leaves
  • sea salt & freshly ground pepper
  • 2 garlic cloves, crushed
  • 1 cup freshly grated romano or parmesan cheese
  • ¼-½ cup olive oil
  • 400 gm of your favourite pasta
  • 1 punnet cherry tomatoes, quartered

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm