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| Pistachio Mint Pesto |
½ cup
shelled pistachios
½ cup blanched
almonds2 cloves garlic
1 cup basil leaves
1 cup mint leaves
Kosher salt
Freshly ground black pepper
1/2 - 3/4 cup extra-virgin olive oil
Directions:
Place all
ingredients, except the oil, in a food processor and pulse a few times until
everything is well blended. Next, add the oil and pulse twice. Taste for seasoning,
and adjust if needed. Makes about 2
cups.
When the pesto
is ready, transfer to a glass jar. Top
with more olive oil to preserve the color and freshness of the pesto. If you do
not cover it with oil, it will turn brown and spoil. Refrigerate up to 2 weeks
covered with oil and in a closed glass container.
When you are
ready to use, boil pasta according to package directions. Strain and transfer to a serving bowl, add a
few tablespoons of pesto and enjoy.
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| Pasta |
This pesto can
also be used on grilled, fish, chicken, pork and vegetables. It can also be a delicious topping on a
crostini with a slice of fresh mozzarella cheese.
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