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Pistachio Mint Pesto
Susan Phillips
Read Bio »Pistachio Mint Pesto
Pesto.
It makes the world go ’round
Okay, well, it makes MY world go ’round.
I didn’t stray too far from the norm on the ingredients so don’t panic. I substituted half of the normal basil amount with mint and I exchanged pine nuts for pistachios. Everything else is pretty much the same!
Since fresh California herbs can be found anytime and mostly anywhere, you can make this pesto year-round. How fab is that?
I originally made this pesto to go with the luscious Lamb Asparagus Kebabs we made for Easter, but it was so darn good, I had to start putting it on everything…
Here are a few more ideas on how to use this amazing Pesto:
Use as a spread for your next sandwich
Mix in with your favorite pasta
Top a fresh cut tomato
Use as a dip for your french baguette
Add to the top of your morning eggs
So many more options…
How would you use it?
Here is the recipe for ya!
- 1 cup raw shelled pistachios, lightly toasted
- 1 cup Parmesan cheese, shredded
- 2 cloves garlic, minced
- ½ cup olive oil
- 1 cup fresh mint, lightly packed
- 1 cup fresh basil, lightly packed
- Place all the ingredients in a food processor and blend on high until smooth.
- If the pesto mixture is still a little chunky, you can add a bit more Olive oil while the processor is on
- Serve up and enjoy
- This pesto will keep 5-7 days in the fridge