Minty Pistachio Pesto
The sweet nuttiness of pistachios pairs beautifully with fresh mint, while a squeeze of lime adds just the right hit of acidity to brighten it all up. This pesto is endlessly versatile—spoon it over grilled meats, swirl it into pasta or use it as a punchy spread for sandwiches and burgers. It’s fresh, fragrant and the kind of sauce you’ll want to keep on repeat.
Makes about one cup
INGREDIENTS
1 cup mint leaves, packed
⅓ cup roasted shelled pistachios
1 teaspoon yellow or white miso
⅓ cup extra virgin olive oil
1 teaspoon fresh juice
Kosher salt and freshly ground black pepper
METHOD
Add mint, pistachios, miso, olive oil and lime juice to a small food processor and blend until blended but still chunky. Add more olive oil as needed to loosen consistency and season with salt and pepper. Pesto can be made ahead and stored in an air-tight container.
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