PISTACHIO-MINT PESTO
Provided by Martha Stewart
Categories Food & Cooking Ingredients Nuts & Seeds Pistachios
Time 5m
Yield Makes 3/4 cup
Number Of Ingredients 6
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.
PISTACHIO-MINT PESTO
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
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.
FETTUCCINE WITH PISTACHIO-MINT PESTO AND TOMATOES
Make and share this Fettuccine With Pistachio-Mint Pesto and Tomatoes recipe from Food.com.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine mint leaves, parsley leaves, 1/4 cup pistachios, olive oil, kosher salt, ground black pepper, and garlic in a mini food processor; pulse mixture until coarsely chopped.
- Cook fettuccine according to package instructions, omitting salt and fat. Drain fettuccine over a bowl, reserving 1/4 cup of the cooking liquid. Combine pesto mixture and reserved cooking liquid in a large bowl, stirring with a whisk. Add pasta to bowl; toss well to coat. Gently fold in cherry tomatoes. Coarsely chop remaining 4 teaspoons pistachios. Top pasta evenly with romano cheese and chopped pistachios.
Nutrition Facts : Calories 436.4, Fat 19.7, SaturatedFat 4, Cholesterol 61.2, Sodium 379.4, Carbohydrate 52.1, Fiber 4.3, Sugar 3.5, Protein 14.3
MINT & PISTACHIO PESTO
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
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
More about "pistachio mint pesto recipes"
PISTACHIO MINT PESTO WITH ROASTED GARLIC & FRESH HERBS
From toriavey.com
Estimated Reading Time 4 mins
- In a small saucepan, combine olive oil and the garlic cloves. Cook over low heat, stirring occasionally to prevent burning, until the garlic turns light golden brown and tender, about 15 minutes. Carefully remove from heat. The oil will be very hot. Once the oil has cooled to room temperature, remove and reserve the garlic cloves. Keep the garlic-infused oil, you will need it soon. Meanwhile, warm a skillet over medium heat. Add the pistachio nuts to the skillet. Stir them continuously over medium heat until they are toasted and fragrant. Remove from heat.
- Add toasted pistachios to a food processor along with room temperature garlic infused olive oil, roasted garlic pieces, fresh mint and basil, parmesan or pecorino cheese, fresh lemon juice, and lemon zest.
- Pulse the mixture, scraping the sides periodically, until the mixture is creamy but still has a nutty texture.
- Scrape the pesto into a bowl and taste. Stir in salt to taste if needed. I add about 1/2 tsp of salt, but you can add more or less to taste. Some cheeses have more salt than others, so the taste test is important here. Stir in additional olive oil for texture if desired. Some people like a thicker pesto, while others prefer a more liquid pesto for drizzling. If you prefer a more liquid texture, add more olive oil by the tablespoon and stir until it's right.
PISTACHIO MINT PESTO | LEXI'S CLEAN KITCHEN
From lexiscleankitchen.com
Cuisine Gluten-FreeEstimated Reading Time 3 minsCategory SauceTotal Time 5 mins
- Add all of the ingredients except the olive oil to a food processor or a high speed blender. Pulse until finely chopped.
- With the motor running, drizzle in the olive oil. If needed you can add in a tablespoon of hot water as needed to make a smooth pesto. Taste and adjust seasoning.
PISTACHIO AND MINT PESTO RECIPE | BON APPéTIT
From bonappetit.com
4.6/5 (12)Estimated Reading Time 2 minsServings 0.75
- 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.
- Blend oil, salt, pepper, and remaining nuts in a blender until nuts are finely ground. Add 2 cups mint and blend until a coarse purée forms; season with salt and pepper. Transfer dip to a small bowl; stir in Parmesan.
- 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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