Cilantro and mint
धनिया · पुदीनाدھنیا · پودینہ
dhaniyā · pudīnā
Fresh, with tender stems.
Its job: The pesto.
Science-backed recipe
From the MedRise Food Science kitchenPublished
Desi Cilantro-Mint Pesto Pasta
Also called Indian Pesto Pasta · Green Chutney Pasta · देसी पेस्टो पास्ता · دیسی پیسٹو پاستا
A green-chutney pesto of cilantro, mint, peanuts, chili, lemon and parmesan, tossed with pasta and blistered cherry tomatoes.
From the MedRise Food Science kitchenPublished - Active
- 25 min
- Prep
- 10 min
- Total
- 25 min
- Serves
- 4
Why this recipe works
- ✓Green chutney meets pestoCilantro, mint, chili.
- ✓Peanuts, not pine nutsCheaper and Desi.
- ✓25 minutesWeeknight fast.
- ✓Stays greenLemon and off-heat tossing.
What is desi pesto?
This pesto is green chutney’s Italian cousin: cilantro and mint instead of basil, roasted peanuts instead of pine nuts, with green chili, lemon and parmesan.
Meet the ingredients
The main ingredients, with their English, Hindi and Urdu names.
Grow it yourself: Tomatoes, Green chilies, Cilantro (dhania), Mint (pudina), Garlic
The lab notes
The science behind every step
Restaurant cooks do these things by habit. Here’s what each step is actually doing to the food, so you can cook by understanding instead of guesswork.
Lab note01
Keep the pesto green
Blend briefly with lemon and cold oil, and toss it with pasta off the heat.
Bruised herbs brown quickly as enzymes oxidize them; lemon slows the browning and adding the pesto off the heat stops the herbs from cooking dull.
Lab note02
Starchy pasta water makes it creamy
Save a cup of pasta water.
Pasta water carries dissolved starch that binds oil and water into a glossy sauce that clings instead of pooling.
How to make it, at a glance
- Make the pestoBlend all the pesto ingredients until smooth, scraping down once.
- Cook the pastaBoil the pasta in salted water until al dente. Save 1 cup pasta water and drain.
- Blister the tomatoesMeanwhile, cook the tomatoes in the olive oil in a hot skillet until they burst, 4–5 minutes.
- Toss off the heatTurn off the heat, add the pasta, pesto and a splash of pasta water and toss until glossy.
- ServeTop with parmesan and chili flakes.
Exact amounts and timings are in the recipe card below.
Questions, answered
Can I make it nut-free?
Use toasted sunflower or pumpkin seeds.
About MedRise Food Science
Desi restaurant favorites, recreated at home and explained with food science: every recipe is tested in a home kitchen and comes with the why behind each step.
Recipe card
Desi Cilantro-Mint Pesto Pasta
Indian-style pesto pasta: a cilantro-mint green-chutney pesto with peanuts, green chili, lemon and parmesan, tossed with pasta and blistered cherry tomatoes. With the science of a pesto that stays green.
Prep10 minCook15 minTotal25 minServes4 servings
Ingredients
Cilantro-mint pesto
Pasta
Instructions
- Make the pestoBlend all the pesto ingredients until smooth, scraping down once.
- Cook the pastaBoil the pasta in salted water until al dente. Save 1 cup pasta water and drain.
- Blister the tomatoesMeanwhile, cook the tomatoes in the olive oil in a hot skillet until they burst, 4–5 minutes.
- Toss off the heatTurn off the heat, add the pasta, pesto and a splash of pasta water and toss until glossy.
- ServeTop with parmesan and chili flakes.
Instant Pot method
The Instant Pot cooks the pasta in just enough water, so there’s no big pot to boil or drain. Make the pesto and blister the tomatoes as written.
- Load the potBreak spaghetti in half and lay it in a crisscross pattern (penne goes straight in). Add 3½ cups water, 1 tsp salt and 1 tsp olive oil, and press the pasta under the water without stirring.
- Pressure cookLock the lid, set the valve to Sealing and pressure cook on High for half the lowest time on the package, minus 1 minute (4 minutes for a 10-minute pasta).
- Release in burstsQuick release in short bursts so the starchy water doesn’t spray, then press Cancel. Stir to separate the pasta. Scoop out ½ cup of the cooking water; if a lot of water is left, drain the rest.
- Toss off the heatWith the pot off, toss in the pesto, the blistered tomatoes and a splash of the saved cooking water until glossy.
Notes
- Make ahead
- Pesto keeps 3 days in the fridge under a thin layer of oil, or freeze it.
Equipment
- Instant Pot (6 qt), for the Instant Pot method
- Blender
- Large pot
- Skillet