Mint & Pistachio Pesto
- Ready In:
- 5mins
- Ingredients:
- 7
- Yields:
-
2 cups
- Serves:
- 4
ingredients
- 2 cups fresh mint leaves
- 3⁄4 cup canola oil
- 1 tablespoon crushed garlic
- 1⁄4 cup chopped pistachios
- 1⁄4 cup sun-dried tomato
- salt
- pepper
directions
- in a blender or food processor, combine oil and sundried tomatos until well mixed.
- Remove from processor.
- In processor mix all ingerdients, salt and pepper to taste, except 1/2 cup of oil.
- using the pulse button puree the ingredients while slowly adding the remaining oil.
- Great on lamb or steamed vegetables.
- Don't use olive oil as it will complicate the flavor and it doesn't mix too well with the mint.
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RECIPE SUBMITTED BY
Blayke Humphrey
Lubbock, 0
<p>I have lived everywhere it seems, so I try to pick up culinary advice wherever I roam. I am currently plying my trade as a chef. My favorite cookbook is Nanny Ogg's Cookbook based on the Terry Pratchett Discworld series. I'm also fond of Fit For A King, ,a collection of recipes by Elvis' mother and his longtime live-in cook.I have recently acquired all of Vincent and Mary Price's out of print cookbooks which are amazing, and am cooking my way through a few James Beard books.</p>