Lemony Cilantro Mint Pesto Pasta

Pesto Mixture in the Blender

2 cups of fresh spinach
1 bunch of fresh cilantro
few sprigs of fresh mint leaves (optional)
2 fresh serrano chili or jalepeno
salt and pepper
1 lemon juiced

For the Pasta

½ box of spaghetti, cooked
2 inches of ginger
2 cloves of garlic chopped
2 Tbsp of Maani’s Chana Masala Spice Blend
1 onion chopped
2 Tbsp of Canola or Vegetable oil
salt and pepper to taste


  1. Combine all the ingredients for the cilantro pesto in your nutribullet or blender. You might need to add a few tablespoons of water to have a sauce type consistency. Scrape down the sides with a spatula a few times to make sure nothing is missed.
  2. Taste the pesto and add more salt or fresh lemon juice if needed.
  3. In a large medium sized pot add the canola oil over medium high heat and sauté the chopped onions, garlic, ginger and sauté until golden brown or approx 10 minutes.
  4. Then add the Maani’s Curried Chickpeas Spice Blend, salt and pepper and mix together to release the oils in the spices.
  5. Now incorporate the Cilantro Pesto sauce from your blender and mix together with the onion mixture and let cook for the next 5 minutes.
  6. Add the cooked spaghetti to the medium sized pot and stir well to combine everything together.
  7. Ladle the green cilantro pesto pasta in a plate and top with lots of grated parmesan cheese and squeeze a lime or lemon on top and enjoy!

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