Mint Pistachio Pesto ___

Mint Pistachio Pesto


For the Pesto:

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


Yield: about 8 oz Pesto

Get the Ingredients needed for this recipe HERE

In a food processor, combine mint leaves, garlic, grated cheese and pistachios.

Process while drizzling in the olive oil. Process till smooth, about 1-2 minutes.

Transfer to a jar and cover with a thin layer of oil.

The pesto will keep in the refrigerator for 2-3 monthsz

Serve with pasta or atop any protein.