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. —sarahschuster
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Ingredients
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1 cup
basil leaves, loosely packed
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1 handful
mint leaves
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1/2 cup
de-shelled pistachios, unsalted
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1/4 cup
roughly chopped parmesan cheese
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1-2
small garlic cloves
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1-2 tablespoons
olive oil
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1/4 teaspoon
red pepper flakes
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salt + pepper, to taste
Directions
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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.
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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.
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Check seasoning and add salt + pepper to taste.
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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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