Basil, Mint & Pistachio Pesto

By • April 14, 2015 0 Comments

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Author Notes: A delicious twist on a classic! Two herbs instead of one and pistachios instead of pine nuts make for a delightfully springy (and GREEN) pesto. lagougerie

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Makes 1/2 cup

  • 1 cup basil leaves, loosely packed
  • 1 handful mint leaves
  • 1/2 cup de-shelled pistachios, unsalted
  • 1/4 cup roughly chopped parmesan cheese
  • 1-2 small garlic cloves
  • 1-2 tablespoons olive oil
  • 1/4 teaspoon red pepper flakes
  • salt + pepper, to taste
  1. Put herbs, nuts, cheese, garlic, pepper flakes and about 1 tbsp olive oil in a food processor. Pulse several times until all ingredients are chopped, but not too smooth.
  2. Check consistency, add more olive oil if you like (I like a drier, chunkier pesto, but it's personal preference) and pulse a few more times.
  3. Check seasoning and add salt + pepper to taste.
  4. Serving suggestion: Toss pesto with pasta, a splash of olive oil, and a small amount of reserved pasta water (save this right before you drain). Serve with freshly grated parmesan cheese.

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