Pistachio Mint Pesto Recipes

Steps:

• Pulse garlic, pistachios, mint, oil, and lemon zest in a food processor until finely chopped. Season with salt and pepper.
• Freeze in ice-cube trays, or store in the refrigerator for up to 2 days.

Steps:

• Put the pistachios in a food processor and pulse until finely ground. Add the mint, garlic, lemon zest, red pepper flakes and 1/4 teaspoon salt and pulse until finely chopped. Add the Pecorino-Romano and pulse to combine. With the motor running, slowly pour in the oil and process until combined. Transfer to a bowl and stir in the olives.

Steps:

• Put all of the ingredients in the food processor or blender and puree until smooth.
• Start with 1/4 cup oil adding more if you need.

Steps:

• 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.