Grill/Barbecue
Mint-Pistachio Pesto
Popular on Food52
99 Reviews
StaffordParkCulinary
November 15, 2019
Nice use of acid. Watch the salt, the pistachios are loaded with it already.
Kyle L.
April 16, 2017
Dang, here I thought I had invented this wonderful creation and I see someone else has come up with it as well. I came up with this when looking to find a marinade/grilling seasoning for lamb tenderloins (lamb is often served with mint jelly...pistachios and mint make a tasty ice cream...nuts and herbs=pesto, hmmmm). Great minds think alike I suppose :)
Happygoin
August 18, 2016
I've been living on this pesto this summer, putting it on everything from grilled vegetables to pasta and many other things. So incredibly good. I have a freezer full, so I can enjoy this through the winter....um, if it lasts that long. Thanks for a great recipe!
em-i-lis
August 18, 2016
I'm so glad to hear this, Happygoin! Love your spirit here, and glad you have a significant stash. :)
PerkyPop
June 7, 2016
I came across this recipe (which I see is 4 years old!) while searching for something to do with all the rampant mint in my garden. Almost made 10x the recipe, gave out to friends, neighbors, mail persons and random folks. It was universally loved by all! Waiting for more mint to take over, so I can make it again. Thank you for this recipe!
em-i-lis
June 7, 2016
Hi PerkyPop,
I'm so glad you found this recipe and felt it was a great way to use your mint. :) Lucky you to have it going rampant. I'm so happy y'all liked it- love your idea of love-bombing everyone around you with homemade food. :)
I'm so glad you found this recipe and felt it was a great way to use your mint. :) Lucky you to have it going rampant. I'm so happy y'all liked it- love your idea of love-bombing everyone around you with homemade food. :)
Hfacemcgee
November 21, 2013
This was amazing! I've been growing mint in my garden for the past couple of months and wondering what to do with it. I used partly pistachios, partly pine nuts (it's what I had in the cupboard) and had it with pasta and a salad. So minty-fresh :D
MrsBeeton
August 1, 2012
We had a pesto with mint and toasted pumpkin seeds on a recent trip to Salzburg (it was served with tagliatelle)--it was divine, and I'm guessing this is, too! Thanks for a great recipe!
em-i-lis
August 1, 2012
ooh, that does sound marvelous. thank you so much for your note. i hope you like this if you try it. :)
bodeswell
July 27, 2012
This is pretty spectacular; it should be the centerpiece of any meal it's applied to. I was dubious about the lime juice, but that was a perfect foil for the unctuousness of the other ingredients. I did keep adding olive oil until it reached the consistency I wanted, but I would guess it's hard to overwhelm these flavors, so keep pouring. The nuts seem to soak up the oil; this may vary depending on how old and how roasted they are.
LloJo
July 27, 2012
Ah....mine aren't roasted with salt (can't get here in Lyon) but were quite moist /soft to begin with. I'll add a bit more oil... Thanks for the advice. too good to waste!
em-i-lis
July 27, 2012
thank you so much for the compliment, bodeswell and for the advice to eatdrinklyon! let us know how it turns out!
LloJo
July 27, 2012
I made this but....it didn't turn out like the picture at all! In fact, I've ended up with a sort of thick 'mint-pistachio nut butter'. I added more lime juice - can't add much more oil for fear of totally overwhelming the flavour with olive oil.... Disappointed because the ingredients weren't cheap! I'm going to smear it on bruschetta with some creamy white beans on top so it won't be wasted, but I had planned to drizzle it on salmon. At the moment it's a big thick blob, can't be drizzled! ! Nice flavours though.
em-i-lis
July 27, 2012
Oh dear, I haven't experienced this at all. Anyone else? I'm sorry yours didn't turn out!
em-i-lis
July 26, 2012
I just want to say thank you to all of you for your warm and wonderful support. What a terrific community. Many, many thanks!!!
boulangere
July 25, 2012
Congratulations to you! imagine that being sung to the tune of Happy Birthday, and thank your lucky stars you can't hear me singing!
calendargirl
July 23, 2012
Emily, this is definitely going to go on some peaches I just got at the farmers' market. It also occurred to me it could be kind of amazing on coconut gelato. Congratulations!
em-i-lis
July 23, 2012
Thank you so much calendargirl!! Do let me know how you like it on the peaches and if you try the gelato. Neat idea!! :)
Sugartoast
July 20, 2012
Yipeeeee! CONGRATULATIONS, dear you!!!! A quintessential Em-i-lis recipe: beautiful seasonal ingredients offering an ingenious twist on a classic dish.
em-i-lis
July 20, 2012
Thank you so much for this lovely(!), complimentary note, sugartoast! Wow! :)
fiveandspice
July 19, 2012
Congratulations em-i-lis!!! I'm so excited this is a finalist! I think we have all the ingredients for it around, so it is going to go on the menu very soon!
BlueKaleRoad
July 19, 2012
Congratulations! This is a terrific flavor combination and I can imagine enjoying it all summer long.
savorthis
July 19, 2012
Congrats! We make a green couscous with an herby paste similar to this with mint and tarragon and pistachios folded in. I like the idea of blending it all together and agree it sounds great with lamb or grilled peaches.
JanetFL
July 18, 2012
I can confirm that it is delicious on grilled lamb.....and also spread on baguette slices with goat cheese. Very versatile!
JanetFL
July 18, 2012
Our Colorado peaches are slow to market this summer but this is definitely on my peach recipe list!
Emma L.
July 19, 2012
As soon as I saw this recipe I thought, this must be incredible with grilled lamb! Can't wait to try it! I bet it would make a great topping to a lamb burger, maybe with a bit of crumbled feta on top....
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