Pistachio Mint Pesto Recipes

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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.

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.

FETTUCCINE WITH PISTACHIO-MINT PESTO AND TOMATOES



Fettuccine With Pistachio-Mint Pesto and Tomatoes image

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

1/2 cup fresh mint leaves
1/2 cup fresh flat-leaf parsley
1/4 cup pistachios, dry roasted and unsalted
4 teaspoons pistachios
3 tablespoons extra-virgin olive oil
5/8 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 large garlic clove
1 (9 ounce) package fettuccine (refrigerated)
12 cherry tomatoes, halved
1 ounce fresh pecorino romano cheese, shaved

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



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

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