Mint and pistachio pesto
Discover a refreshing twist on a classic with this Mint and Pistachio Pesto recipe! Made with fresh spearmint, zesty garlic, rich olive oil, and savory parmesan cheese, this versatile pesto is perfect for pasta, salads, and more. Easy to prepare and bursting with vibrant flavors, it's sure to become a favorite in your culinary repertoire.
- 12 Jun 2024
- Cook time 0 min
- Prep time 10 min
- 2 Servings
- 4 Ingredients
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.
Ingredients:
Instructions:
- Wash and dry the spearmint leaves thoroughly.
- Peel the garlic cloves.
- Shell the pistachios if they aren't already.
- 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.
- 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.
- 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.
- 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.
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 120 grams |
| Energy | |
| Calories 60kcal | 2% |
| Protein | |
| Protein 4.11g | 3% |
| Carbohydrates | |
| Carbohydrates 2.48g | 1% |
| Fiber 0.08g | 0% |
| Sugar 0.04g | 0% |
| Fat | |
| Fat 66g | 75% |
| Saturated 10g | 35% |
| Cholesterol 11mg | - |
| Vitamins | |
| Vitamin A 30ug | 3% |
| Choline 2.56mg | 0% |
| Vitamin B1 0.01mg | 1% |
| Vitamin B2 0.05mg | 4% |
| Vitamin B3 0.03mg | 0% |
| Vitamin B6 0.05mg | 3% |
| Vitamin B9 0.88ug | 0% |
| Vitamin B12 0.18ug | 7% |
| Vitamin C 0.30mg | 0% |
| Vitamin E 0.07mg | 0% |
| Vitamin K 0.28ug | 0% |
| Minerals | |
| Calcium, Ca 120mg | 9% |
| Copper, Cu 0.01mg | 0% |
| Iron, Fe 0.11mg | 1% |
| Magnesium, Mg 5mg | 1% |
| Phosphorus, P 90mg | 7% |
| Potassium, K 240mg | 7% |
| Selenium, Se 4.91ug | 9% |
| Sodium, Na 230mg | 15% |
| Zinc, Zn 0.61mg | 6% |
| Water | |
| Water 4.90g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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