Mint-Pistachio Pesto

By • July 1, 2012 96 Comments

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Author Notes: I love mint and pistachios and really, pesto is of the gods. I'm going to serve this with grilled steaks, tortillas and corn tonight! I also think it'd be fantastic with grilled peaches!em-i-lis

Food52 Review: 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?
The Editors

Serves 2

  • 1 cup mint leaves
  • 1/3 cup roasted, salted, shelled pistachios
  • 1 small clove garlic, peeled
  • 1/4 teaspoon salt
  • 1/4 cup extra virgin olive oil
  • juice of 1/4 lime
  1. Put the mint leaves, pistachios, garlic and salt into a small food processor or into a mortar. Process or crush until coarsely ground. In a steady stream, add the oil and lime juice until the consistency is of your liking. Voila!

More Great Recipes: Pesto|Vegetables|Condiments|Olive Oil

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