Pistachio Mint Pesto

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Pistachio Mint Pesto

March 16, 2016
CA Grown Mom

Susan Phillips

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Eat the Season!
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Pistachio Mint Pesto

Pistachio Mint Pesto. The recipe uses basil too so it still has the gorgeous pesto flavor!

Pesto.

It makes the world go ’round

Okay, well, it makes MY world go ’round.

 

Lamb Asparagus Kebabs with Pistachio Mint Pesto. FAB!!

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I originally made this pesto to go with the luscious Lamb Asparagus Kebabs we made for Easter, but it was so darn good, I had to start putting it on everything…

Pistachio Mint Pesto. The recipe uses basil too so it still has the gorgeous pesto flavor!

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!

Pistachio Mint Pesto
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Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 1 cup raw shelled pistachios, lightly toasted
  2. 1 cup Parmesan cheese, shredded
  3. 2 cloves garlic, minced
  4. ½ cup olive oil
  5. 1 cup fresh mint, lightly packed
  6. 1 cup fresh basil, lightly packed
Instructions
  1. Place all the ingredients in a food processor and blend on high until smooth.
  2. If the pesto mixture is still a little chunky, you can add a bit more Olive oil while the processor is on
  3. Serve up and enjoy
Notes
  1. This pesto will keep 5-7 days in the fridge
Adapted from Inspiration
Adapted from Inspiration
California Grown https://californiagrown.org/

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