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Mint-Pistachio Pesto

By • July 19, 2012 • 0 Comments

Mint-Pistachio Pesto by em-i-lis

WHO: em-i-lis is a stay-at-home mom and avid cook.
WHAT: A stunningly simple pesto as you've never seen it before with mint, pistachio, and lime.
HOW: If you can turn your food processor on, you can make this pesto -- but a mortar and pestle is welcome, too.
WHY WE LOVE IT: The pesto's slightly chunky texture allows the individual flavors to shine through while adding them all up into something even greater. And what wouldn't be better with a dollop of pesto on it?

Mint-Pistachio Pesto

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A simple palette of greens (mint, pistachios, lime) and whites (garlic, olive oil, salt).

Mint-Pistachio Pesto

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Assembly is half the game with this recipe. First, add cleaned and trimmed mint leaves to your food processor.

Mint-Pistachio Pesto

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Toss in the pistachios: em-i-lis uses roasted and salted nuts for extra flavor.

Mint-Pistachio Pesto

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Just a bit of garlic -- one clove's worth -- goes a long way.

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Salt rounds out the first stage of the recipe.

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Would you believe that you're halfway done?

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Buzz together the ingredients. For puritans and the very patient: a mortar and pestle works, too.

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Stop when the ingredients are coarsely ground and about even in size.

Mint-Pistachio Pesto

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Now get the machine running again, but this time blend in the oil to make a puree.

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Add lime juice to taste until the flavors come together -- start with just a quarter of a lime.

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And that's a wrap!

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em-i-lis suggests serving this "pesto of the gods" with steak, tortillas, and corn -- or grilled peaches!

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