New Potatoes with 5-Minute Mint Pesto

This 5-minute mint pesto comes together in no time and perks up new spring potatoes, pasta, turkey sandwiches and even scrambled eggs. I like my pesto chunky, so this recipe uses less oil than most -- and lots of herbs. Mint is a powerhouse of flavor, so it's balanced by quite a lot of fresh parsley and tangy, salty Parmesan.
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  • Level: Easy
  • Total: 45 min
  • Active: 20 min
  • Yield: about 8 servings
  • Nutrition Info
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2 1/2 pounds small golden- or red-skinned potatoes, cut into 1-inch cubes if larger than 1-inch in diameter (do not peel)

3 cups fresh parsley leaves (see Cook's Note)

1 cup fresh mint leaves

1/4 cup shelled dry-roasted pistachios

3 tablespoons extra-virgin olive oil 

2 garlic cloves, roughly chopped

Kosher salt

1/2 cup (2 ounces) freshly grated Parmesan 


  1. Put the potatoes in a medium pot and add cold water to cover; bring to a boil. Lower the heat to medium and cook until barely fork-tender, 12 minutes. Drain.
  2. Meanwhile, put the parsley, mint, pistachios, oil, garlic and 1/4 teaspoon salt in a food processor and process until finely minced (see Cook's Note). Transfer to a large bowl and stir in the Parmesan until blended.
  3. Toss the pesto with the warm or room-temperature potatoes and serve.

Cook’s Note

Very lightly pack herbs into measuring cups (otherwise the proportions will be slightly off). Do not over-process the pesto; if you do, the color will be dull green instead of bright.

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