Nick’s Mint Pistachio Pesto Recipe
2-3 cups pistachios (shelled) + 1/4 Cup Pistachios (rough chopped)
1 Garlic Clove
8 fresh mint leaves + 2 (rough chopped)
1/2 cup fresh grated parmesan
Lime Zest of 2 limes
Handful of Cherry tomatos (halved)
In a food processor add the pistachios, garlic, 8 fresh mint leaves, parmesan, and lime zest.
Drizzle EVOO into mixture while food processor is on. Continue to drizzle until you reach the consistency you desire. (I personally use close to 1 1/2 cups but hey, my Italian blood is 78% Olive Oil….)
In large enough pan add 1 tsp olive oil and let heat up nicely.
Add chopped mint and let crisp a bit. By lightly frying the mint you bring out an amazing smokey/minty aroma…its magical.
Add the cherry tomatoes and let sauté for 1-2 minutes.
Add the pesto and let cook until combined, about 90 seconds
This pesto is perfect for the spring and summer months. Its light, crisp, and fresh, Put it over some bow-tie pasta and chill over night and serve as a cool pasta salad or over cheese ravioli and enjoy warm.
The sky’s the limit with this one. Enjoy!