Mint-Pistachio Pesto

Name: Mint-Pistachio Pesto
Yield: Makes 1¾ cups [320 g]
Cuisine: Italian
Ingredients: ¼ cup [30 g] pistachios, toasted; 1 small garlic clove; 2 cups [60 g] chopped fresh mint leaves; Kosher salt; 1 cup [240 ml] extra-virgin olive oil; Freshly ground black pepper; 1 Tbsp finely grated Pecorino Romano cheese; 1 tsp finely grated lemon zest

Preparation info

Makes
1¾ cups

Difficulty
Easy

Appears in

Gjelina

By Travis Lett

Published 2015

About

A bit more delicate than the robust Mint-Pomegrante Pesto this pesto nevertheless delivers layers of salt and citrus, and the distinctive flavor of pistachio. We use it to bring an extra hit of green flavor to spring vegetables, fish, and shellfish.

Ingredients

2 cups [60 g] chopped fresh mint leaves
1 cup [240

Americas
Europe
Italy
United States
Sauce
California
Gluten-free
Vegetarian
Venice
Mediterranean

Method

In a small bowl, combine the mint, olive oil, lemon zest, and Pecorino. Coarsely chop the pistachios and stir into the mixture. Using a Microplane grater, grate the garlic into the mixture. Stir to combine, and season with salt and pepper.

Store in a airtight container in the refrigerator for up to 1 week.