This Pistachio Mint Pesto is fabulous swirled in ricotta on toast, on grilled meat or seafood, stirred into pasta salad or anything else you choose!

Pesto.

It makes the world go ’round

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

About this Pistachio Mint Pesto recipe:

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I originally made this pesto to go with the luscious Lamb Asparagus Kebabs we made for Easter, but it was so darn good, I had to start putting it on everything…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

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?

The best use of Mint Pesto? I’m biased, but..

This flavorful Asparagus and Lamb Kebabs recipe is served with the fresh Pistachio Mint Pesto – and loaded with California grown goodness. This is a spring recipe you’ll want to make year round.

Pistachio Mint Pesto

Susan the CA Grown Mom

This Pistachio Mint Pesto is fabulous son toast, grilled meat or seafood, stirred into pasta salad or anything else you choose!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Course Dressing, Side Dish

Cuisine American, Italian

Servings 12 servings

Calories 175 kcal

Ingredients

  

1x2x3x

• 1 cup raw shelled pistachios lightly toasted
• 1 cup Parmesan cheese shredded
• 2 cloves garlic minced
• ½ cup California extra virgin olive oil
• 1 cup fresh mint lightly packed
• 1 cup fresh basil lightly packed

Instructions

 

• 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 and enjoy

Notes

This pesto will keep 5-7 days in the fridge

Nutrition

Calories: 175kcalCarbohydrates: 4gProtein: 5gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 6mgSodium: 136mgPotassium: 141mgFiber: 1gSugar: 1gVitamin A: 356IUVitamin C: 2mgCalcium: 123mgIron: 1mg

Keyword Pesto, pistachio pesto

Tried this recipe?Mention @cagrownofficial or tag #CAGROWN!

Inspired by this mint pesto recipe from Sweet Peas & Saffron

Love Mint Pesto? Here are a few more pesto recipes to try:

Fresh and Simple Walnut Pesto

Loaded with California Grown goodness, this Walnut Pesto from G-Free Foodie isn’t just delicious, it’s good for you, too! This an easy recipe you have to try.

Easy Broccoli Pesto

Add a vibrant and nutritional punch to your pesto by adding broccoli with this Broccoli Pesto recipe by Jessica of Big Delicious Life.