Pistachio Mint Pesto

Basil pesto is one of my favorite things to make.  But what’s a cook to do when the Summer basil’s not yet ready?  Make other kinds of pesto – of course!

In case you didn’t know, the word “pesto” originates from the Genoa word “pesto” which means to “pound” or “crush”.  Typically comprised of 5 main ingredients – a nut, an herb, a cheese, olive oil & garlic – you can make pesto out of just about any combo.  And WOW are there some delish blends out there!  Here’s my Spring pesto go-to.  Enjoy!

Ingredients

  • 7 oz pistachios, shelled & roasted (1-1/2 c)
  • 1/2 c olive oil
  • 2 T mint, chopped
  • 1 clove garlic, minced
  • 1/2 c pecorino or Parmesan cheese, finely shredded
  • Salt
In a food processor, finely chop the pistachios.  Add olive oil, mint & garlic & pulse to combine.  Transfer to a bowl & stir in cheese.  Add salt to taste.
 
Put on top of pasta (why not try my fresh homemade pasta?) & enjoy!
 

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