Pistachio Mint Pesto Recipe 435

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

Ingredients

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.

PISTACHIO PESTO

Pistachio Pesto image

This is a slight change from the original pesto. Lemon zest keeps it lively. Pistachio's keeps it a little cheaper then pine nuts. If you don't like cilantro use all basil. I myself love cilantro. Serve over hot pasta, dollop of pesto in vegetable or chicken soup, use pesto instead of your favorite spread on your sandwich, top a pizza with it and spread some on salmon or chicken then bake.

Provided by Rita1652

Categories Cheese

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 cups fresh basil
1/2 cup cilantro
1 cup shelled dry roasted pistachio nut
2 -3 cloves garlic
1/4-2/3 cup olive oil or 1/4-2/3 cup pistachio oil
1 teaspoon lemons, zest of or 1 teaspoon lime zest
1/4 cup grated parmesan cheese or 1/4 cup grated asiago cheese

Steps:

Put all of the ingredients in the food processor or blender and puree until smooth.
Start with 1/4 cup oil adding more if you need.

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

Ingredients

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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