Mint Pistachio Pesto

Mint Pistachio Pesto.

Mint Pistachio Pesto


For 1 Batch(es)

For the Pesto:

  • 1/2 cup pistachios
  • 6 cloves garlic, whole
  • 1 1/2 cups grated Parmigiano Reggiano cheese
  • 4 cups fresh mint packed down
  • 1 cup extra virgin olive oil


  1. Yield: about 8 oz Pesto
  2. Get the Ingredients needed for this recipe HERE
  3. In a food processor, combine mint leaves, garlic, grated cheese and pistachios.
  4. Process while drizzling in the olive oil. Process till smooth, about 1-2 minutes.
  5. Transfer to a jar and cover with a thin layer of oil.
  6. The pesto will keep in the refrigerator for 2-3 monthsz
  7. Serve with pasta or atop any protein.



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