Pistachio and Mint Pesto
Ingredients
-
⅔
cup
raw pistachios
-
⅔
cup
extra-virgin olive oil
-
1
tsp
kosher salt
-
¼
tsp
freshly ground black pepper
-
2
cups
packed mint leaves
-
½
oz
finely grated Parmesan
-
½
lemon
juice
Instructions
- Preheat the oven to 350°F and toast the pistachios on a baking sheet until golden brown, about 5–8 minutes. Let them cool and finely chop 1 tablespoon of the nuts for later.
- In a blender, combine the olive oil, salt, pepper, and the remaining pistachios until finely ground. Add the mint and blend until a coarse purée forms. Adjust seasoning as needed.
- Transfer the pesto to a bowl and stir in the grated Parmesan.
- Just before serving, squeeze the lemon juice into the pesto and mix well. Garnish with the reserved toasted nuts and additional mint leaves.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
22g
Total carbohydrates
10g
Total protein
6g
Sodium
300mg
Cholesterol
5mg
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