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Pasta with Mint and Breadcrumb Pesto Recipe

Mint, stale bread, and some ice cubes set this simple pesto apart from any other.
Pasta with Mint and Breadcrumb Pesto Recipe
Photo by Farideh Sadeghin

Servings: 6
Prep time: 10 minutes
Total time: 35 minutes


for the mint and bread crumb pesto:
7 ounces|200 grams basil leaves
2 ounces|50 grams parsley leaves
4 ounces|120 grams mint leaves
1 ounce|25 grams stale bread, finely crumbled (scant ½ cup)
2 garlic cloves, chopped
2 tablespoons plus 2 teaspoons extra-virgin olive oil
generous ½ cup|50 grams freshly grated Parmigiano-Reggiano cheese
1 tablespoon sea salt

for the pasta:
1 tablespoon coarse salt
1 pound|600 grams fusilli pasta or other short pasta
freshly grated Parmigiano-Reggiano cheese, for serving



1. Make the pesto: In a blender or food processor, combine the basil, parsley, mint, breadcrumbs, garlic, and 5 ice cubes and pulse until finely chopped. Add the olive oil, Parmigiano, and salt and pulse to incorporate.

2. Prepare the pasta: Bring a large pot of lightly salted water to a boil over medium heat. Add the fusilli and cook until al dente. Toss the pasta with the pesto. Sprinkle with the grated Parmigiano and serve.

AUTHOR'S NOTE: This recipe has been adapted from BREAD IS GOLD by Massimo Bottura. Phaidon, $39.95 US/54.95 CAN, November 2017

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