Mint pistachio pesto
Fresh mint, toasted pistachios and parmesan
A fresh, fragrant pesto made with mint leaves and toasted pistachios. It is lovely tossed through hot pasta or spooned over roasted vegetables, and a spoonful lifts a plain vegetable soup.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 4
Ingredients
Method
0/5 doneStep 1: Toast 1 ¾ oz shelled pistachios in a dry frying pan over a medium-low heat for 3 minutes, shaking the pan, until they smell nutty. Let them cool.
3 minStep 2: Blend 1 oz fresh mint leaves, the pistachios, ⅞ oz parmesan cheese, 2 cloves garlic, 1 tbsp lemon juice and ½ tsp salt until smooth.
Step 3: With the motor running, pour in ¼ cup olive oil gradually, then add just enough 2 tbsp water to give the pesto the consistency you like.
Step 4: Toss through freshly cooked, drained pasta with a splash of the cooking water, or stir a spoonful into a bowl of vegetable soup or an omelette.
Step 5: Store it in a clean jar, covered with a thin film of olive oil, in the fridge for up to a week. For longer, spoon it into a sealable container and freeze; you can scrape out a single spoonful without thawing the lot.
Nutrition per serving
- Calories
- 165 kcal
- Protein
- 4 g
- Carbs
- 3 g
- Fat
- 16 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mint pistachio pesto take?
- About 15 minutes in total: 10 minutes to prepare and 5 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of fresh mint leaves?
- Fresh coriander, same amount.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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