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

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

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.