Mint and pistachio pesto

Mint and pistachio pesto offers a refreshing, nutty twist on traditional pesto, perfect for pasta or as a spread. With fresh spearmint, garlic, olive oil, and parmesan, it’s a versatile, tasty condiment.

11 Jan 2026
Cook time 0 min
Prep time 10 min

Ingredients:

1 cup spearmint
2 garlic cloves
1/2 cup olive oil
1/3 cup grated parmesan cheese

Mint and pistachio pesto is a delightful twist on the traditional pesto recipe, offering a refreshing and nutty flavor that pairs perfectly with pasta, grilled meats, or as a spread on sandwiches. This version features fresh spearmint, garlic, olive oil, and parmesan cheese to create a versatile and delicious condiment.

Instructions:

1. Prepare the Ingredients:
- Wash and dry the spearmint leaves thoroughly.
- Peel the garlic cloves.
- Shell the pistachios if they aren't already.

2. Blend the Ingredients:
- In a food processor or blender, combine the spearmint leaves, garlic cloves, pistachios, and grated parmesan cheese.
- Pulse the mixture until the ingredients are roughly chopped.

3. Add Olive Oil:
- With the food processor running, slowly drizzle in the olive oil through the feed tube.
- Continue blending until the mixture becomes smooth and emulsified, stopping to scrape down the sides of the bowl if necessary.

4. Season the Pesto:
- Taste the pesto and season with salt and pepper to your liking.
- For added brightness, you can squeeze in the juice of half a lemon if desired. Blend again to combine.

5. Serve and Store:
- Your mint and pistachio pesto is now ready to serve! It can be tossed with pasta, spread on bread, used as a dip, or as a sauce for meat and vegetables.
- Store any leftovers in an airtight container in the refrigerator. For best freshness, cover the top of the pesto with a thin layer of olive oil to prevent oxidation. The pesto should keep for about a week.

With its bright, herbaceous notes and rich, nutty undertones, mint and pistachio pesto is a versatile and flavorful addition to your culinary repertoire. By following these tips and techniques, you can easily create a homemade pesto that will elevate any dish. Enjoy experimenting with this delicious condiment and discovering new ways to incorporate it into your meals!

Mint and pistachio pesto FAQ:

How long can I store mint and pistachio pesto in the refrigerator?

Mint and pistachio pesto can be stored in an airtight container in the refrigerator for up to one week. To maintain freshness, cover the top with a thin layer of olive oil to prevent oxidation.

Can I substitute the pistachios with another nut?

Yes, you can substitute pistachios with other nuts such as walnuts or almonds. However, this will change the flavor profile of the pesto.

What type of olive oil works best for this pesto?

A good quality extra virgin olive oil is recommended for optimal flavor. It enhances the overall taste of the pesto.

How can I tell when the pesto is perfectly blended?

The pesto is done when it's smooth and emulsified. You should not see large chunks of spearmint or pistachios; it should have a uniform texture.

Is it necessary to add lemon juice to the pesto?

Adding lemon juice is optional. It adds brightness to the flavor, but the pesto can be delicious without it. Adjust based on your taste preference.

Cooking Tips:

- Blanch the spearmint leaves in boiling water for 10-15 seconds and then immediately transfer them to an ice bath. This helps maintain their vibrant green color.

- For an extra nutty flavor, lightly toast the pistachios in a dry skillet before adding them to the pesto.

- Gradually add olive oil while processing the pesto to control the consistency, aiming for a smooth but slightly chunky texture.

- Adjust the seasoning to taste by adding salt and pepper. A squeeze of lemon juice can also enhance the flavor and help preserve the green color.

- Store any leftover pesto in an airtight container in the refrigerator for up to a week, or freeze in small portions for longer shelf life.

Nutrition Facts

2 Servings
Calories 60kcal
Protein 4.11g
Carbohydrates 2.48g
Fiber 0.08g
Sugar 0.04g
Fat 66g

Mint and pistachio pesto