Mint & Pistachio Pesto 🌿🥜
Recipe Overview:
- Name: Mint & Pistachio Pesto
- Cook Time: Not specified
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Servings: 4
- Yield: 2 cups
- Category: Vegetable
- Keywords: European, Summer, < 15 Mins, Small Appliance
Nutrition Facts (per serving):
- Calories: 424.9
- Fat: 44.5g
- Saturated Fat: 3.4g
- Cholesterol: 0mg
- Sodium: 75.1mg
- Carbohydrates: 6.6g
- Fiber: 2.3g
- Sugar: 1.9g
- Protein: 2.7g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 | Fresh mint leaves |
| 3/4 | Canola oil |
| 1 | Garlic |
| 1/4 | Pistachios |
| 1/4 | Sun-dried tomatoes |
| – | Salt (to taste) |
| – | Pepper (to taste) |
Instructions:
-
Prepare Sun-Dried Tomato Infused Oil:
- In a blender or food processor, combine 3/4 cup of canola oil with 1/4 cup of sun-dried tomatoes until well mixed. Set aside.
-
Blend Ingredients:
- Remove the sun-dried tomato infused oil from the blender.
- In the same blender or food processor, add 2 cups of fresh mint leaves, 1 garlic clove, 1/4 cup of pistachios, salt, and pepper to taste.
-
-
Pulse and Puree:
- Start blending the ingredients on low speed, pulsing intermittently.
- While blending, slowly add the remaining 1/2 cup of sun-dried tomato infused oil until the mixture reaches a smooth consistency. Adjust seasoning if needed.
-
Serve and Enjoy:
- This mint and pistachio pesto is a delightful accompaniment to lamb dishes or steamed vegetables.
- Avoid using olive oil, as it can overpower the delicate flavors of the mint and pistachios.
Tips:
- For a creamier texture, you can add a splash of water or lemon juice while blending.
- Store any leftovers in an airtight container in the refrigerator for up to one week.
- This pesto can also be used as a spread for sandwiches or a topping for grilled meats.
Enjoy your homemade Mint & Pistachio Pesto! 🌿🥜
