Mint Pistachio Pesto Recipes

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ROSEMARY-MINT PESTO



Rosemary-Mint Pesto image

Try rosemary and mint in place of basil for a fresh twist on traditional pesto.

Provided by Food Network Kitchen

Time 10m

Yield 1 cup

Number Of Ingredients 7

1/3 cup lightly toasted pine nuts
3 cups loosely packed fresh mint leaves
1 teaspoon chopped garlic
1 teaspoon chopped fresh rosemary
Kosher salt
1/2 cup coarsely grated Grana Padano
1/2 cup extra-virgin olive oil

Steps:

  • Put the pine nuts in a food processor and pulse until finely ground. Add the mint, garlic, rosemary and 1/4 teaspoon salt and pulse until finely chopped. Add the Grana Padano and pulse to combine. With the motor running, slowly pour in the olive oil and process until combined. Transfer to a bowl.

PISTACHIO-MINT PESTO



Pistachio-Mint Pesto image

Give this fresh mint-and-pistachio pesto nuance with Pecorino-Romano and chopped green olives.

Provided by Food Network Kitchen

Time 10m

Yield about 1 cup

Number Of Ingredients 9

1/3 cup lightly toasted pistachios
3 cups loosely packed fresh mint
1 teaspoon chopped garlic
1/2 teaspoon lemon zest
Pinch of crushed red pepper flakes
Kosher salt
1/2 cup coarsely grated Pecorino-Romano
1/2 cup extra-virgin olive oil
1/4 cup chopped green olives, such as Castelvetrano

Steps:

  • Put the pistachios in a food processor and pulse until finely ground. Add the mint, garlic, lemon zest, red pepper flakes and 1/4 teaspoon salt and pulse until finely chopped. Add the Pecorino-Romano and pulse to combine. With the motor running, slowly pour in the oil and process until combined. Transfer to a bowl and stir in the olives.

MINT & PISTACHIO PESTO



Mint & Pistachio Pesto image

Make and share this Mint & Pistachio Pesto recipe from Food.com.

Provided by Blayke Humphrey

Categories     Vegetable

Time 5m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 7

2 cups fresh mint leaves
3/4 cup canola oil
1 tablespoon crushed garlic
1/4 cup chopped pistachios
1/4 cup sun-dried tomato
salt
pepper

Steps:

  • in a blender or food processor, combine oil and sundried tomatos until well mixed.
  • Remove from processor.
  • In processor mix all ingerdients, salt and pepper to taste, except 1/2 cup of oil.
  • using the pulse button puree the ingredients while slowly adding the remaining oil.
  • Great on lamb or steamed vegetables.
  • Don't use olive oil as it will complicate the flavor and it doesn't mix too well with the mint.

Nutrition Facts : Calories 424.9, Fat 44.5, SaturatedFat 3.4, Sodium 75.1, Carbohydrate 6.6, Fiber 2.3, Sugar 1.9, Protein 2.7

PISTACHIO-MINT PESTO



Pistachio-Mint Pesto image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Nuts & Seeds     Pistachios

Time 5m

Yield Makes 3/4 cup

Number Of Ingredients 6

1 clove garlic, chopped
1/4 cup pistachios, toasted and chopped
3 cups packed mint leaves
1/2 cup extra-virgin olive oil
Zest of 1 lemon
Coarse salt and freshly ground pepper

Steps:

  • Pulse garlic, pistachios, mint, oil, and lemon zest in a food processor until finely chopped. Season with salt and pepper.
  • Freeze in ice-cube trays, or store in the refrigerator for up to 2 days.

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2019-11-19 Pistachio and Mint Pesto. By Janice Tiefenbach. November 19, 2019. 4.6 (12) Read Reviews Photo by Alex Lau, food styling by Susie …
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  • Preheat oven to 350°. Toast nuts on a rimmed baking sheet, tossing once, until golden brown, 5–8 minutes. Let cool. Finely chop 1 Tbsp. nuts and set aside.
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  • Just before serving, squeeze juice from lemon into dip and stir well. Scatter some mint leaves and reserved toasted nuts over.

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