Pistachio Mint Pesto

This bright Pistachio Mint Pesto is a unique twist on the classic to use up all of that abundant summer mint! It’s made with pistachio, mint and dill and is so bright and refreshing. It’s perfect for grilled meat or veggies and comes together quickly to add a nice punch of flavor to any dish!

Fresh Mint Pesto Recipe

A well made pesto is like a flavor bomb. Adding this Mint Pesto to any dish will brighten it and elevate the flavor! This nuanced pesto is made with fresh mint leaves, dill, green onions, pistachios and lemon! The truth is you can make pesto out of just about anything, and while most people think of pesto with basil, this mint pesto is just as delicious. You can pair it with nearly anything, but it’s great with grilled meats, veggies, chicken and as a spread on a cheese board.

Ingredients for Pistachio Mint Pesto

  • Pistachios 
  • Fresh Mint Leaves
  • Dill sprigs
  • Green Onions
  • Olive Oil
  • Lemon Juice
  • Lemon Zest
  • Salt and Pepper

How to Wash Fresh Mint

Mint can often be very gritty and dirty. To properly wash mint you should:

  1. Pick all the mint leaves off the stem
  2. Fill a big bowl with cool water
  3. Submerge the mint leaves and swoosh them around.
  4. Let them sit for a minute so that the dirt drops to the bottom.
  5. Pick up the mint leaves as gently as possible, so as to not disturb the dirt, and place in a colander.
  6. Empty out the water, rinse the bowl and repeat the process until no dirt is left behind in the bowl.
  7. If desired you can run the mint leaves in a salad spinner to dry them off.

How to Prevent Pesto from Turning Brown

Pesto turns brown when the fresh herbs oxidize by coming into prolonged contact with oxygen. It isn’t harmful to eat brown pesto, but it can have an off taste and it looks unpleasant. To prevent browning you can float some olive oil over the top of pesto in the container. Make sure to cover the pesto entirely. This creates an airtight seal and will prevent the pesto from turning brown immediately.

pesto made with mint in a blenderWays to Use Pistachio Mint Pesto

This bright pesto would be great with so many dishes! It is great with chicken, turkey or even pork. This would be a nice addition with lamb in springtime as well! You can use pesto in pasta dishes, rice dishes, in a salad, as a dip or spread and served over a grilled meat or veggies.

Check out these recipes that use pesto:

If you like this mint recipe, check out these others:

Pistachio Mint Pesto

Prep Time 00:05 Total Time 00:05 Yields 1-1/2 cups

Ingredients

  • 1/4 cup whole raw pistachios 
  • 2 cups packed mint leaves, washed well
  • ½ cup packed dill
  • 2 green onions, chopped
  • 2 teaspoons lemon juice
  • 1 teaspoon lemon zest
  • Big pinch salt
  • Pinch of ground black pepper
  • 1/4 cup olive oil
  • Hot water, if needed

Directions

  1. Add all of the ingredients except the olive oil to a food processor or a high speed blender. Pulse until finely chopped.
  2. With the motor running, drizzle in the olive oil. If needed you can add in a tablespoon of hot water as needed to make a smooth pesto. Taste and adjust seasoning.
  3. Use immediately or store for up to 1 week in a tightly sealed container.

Recipe Notes

  1. If storing for more than a day, to prevent browning float some olive oil over the top of the pesto to create an airtight seal.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Sheet Pan Salmon with Sage Pesto and Root Vegetables

This easy Sheet Pan Salmon with Sage Pesto and Root Vegetables is heart and flavor-packed weeknight dinner recipe! Sheet pan dinners are great because they’re mostly hands-off cooking and usually have a little bit of something for everyone. This salmon dinner is smothered in a unique sage and pistachio pesto and is cooked along side hearty fall root vegetables.

Sheet pan salmon with root vegetables and salmonSalmon Sheet Pan Dinner with Sage Pesto

This Sheet Pan Salmon with Root Vegetables is the perfect dinner any night of the week!  Sheet pan dinners with fish are so versatile: in the summer, you can use fresh zucchini, bell peppers, and corn; in the fall and winter, root vegetables; and in the spring, asparagus, peas, and artichokes. The salmon is topped with an awesome sage pesto that is a switch-up from the classic basil version.  It pairs so nicely with the heartier root vegetables, but feel free to use basil in the warmer seasons if you are using other veggies.

This recipe brought to you by:

This recipes come to you from the Half Baked Harvest Cookbook, and to no surprise from Tieghan, it is a stunning cookbook filled with so many recipes, from her swoon-worthy barn in the mountains!

While this cookbook isn’t totally gluten-free or paleo-friendly, it is 100% adaptable and FABULOUS. On my list of recipes to make:

  • Salted Fig + Maple Butter + Tahini Toast
  • Buddha Smoothie Bowl
  • Quick Kickin’ Cajun Shrimp & Rice
  • Perfect Potato Soup with Crunchy Kale
  • Garlic Lemon Butter Shrimp
  • and so many more!

Half Baked Harvest Cookbook

Tips for sheet pan cooking:

  • Read the recipe all the way through (of course) and plan to use a timer so you can truly walk away from the oven.
  • Do the prep ahead of time: Cut vegetables or make pesto the night before or that morning if you are looking to speed up the process when it comes time for the actual cooking.
  • Use parchment paper to make clean up a breeze.
  • Use the correct size sheet pan. When we say sheet pan we are referring to the rimmed half sheet pan which is 18″ by 13″. The size of the sheet pan matters because you do not want to overcrowd the pan when cooking, so if you are using a smaller sheet pan you may need to use 2 to achieve the same result.

Sage pesto for salmon sheet pan recipe

If you like this sheet pan recipe, check out these others:

Want more salmon recipes? Try these:

Grab Tieghan’s cookbook here!

Sheet Pan Root Vegetable and Sage Pesto Salmon

Prep Time 00:10 Cook Time 00:20 Total Time 00:30 Serves 4

Ingredients

  • 3 small beets, halved
  • 2 carrots, chopped
  • 1 small to medium sweet potato, diced
  • 12 baby potatoes (about 1")
  • 12 Brussels sprouts, halved
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 4 (5- to 6-ounce) salmon fillets
  • Fresh lemon juice (optional)

For Sage Pesto

Directions

  1. Preheat the oven to 425ºF.
  2. On a rimmed baking sheet, toss the beets, carrots, sweet potatoes, baby potatoes, and Brussels sprouts with the olive oil. Season with salt and black pepper. Roast for about 20 minutes, or until the veggies are slightly tender.
  3. MEANWHILE, MAKE THE PESTO. In a food processor, combine the sage, kale, and pistachios and pulse until finely chopped. Add the Parmesan, if adding, and pulse again. With the motor running, drizzle in the olive oil. Season with salt and red pepper flakes.
  4. Remove the veggies from the oven and push them to one side of the pan. Put the salmon on the other side. Rub a few tablespoons of the sage pesto over each fillet.
  5. Return the pan to the oven and roast for 10 to 20 minutes more, until the salmon reaches your desired doneness and the veggies are soft. 
  6. If desired, squeeze a drop of lemon juice over the salmon. Serve with the roasted veggies and extra sage pesto alongside.

Recipe Notes

This recipe is from my friend Tieghan's cookbook, Half Baked Harvest Cookbook, and printed with permission! 

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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Brussels Sprout Flatbread Pizza

It’s finally feeling like Spring and this Brussels Sprout Flatbread Pizza is officially on the menu! It’s delicious, packed with greens, and the perfect use for Spring veggies!

Brussels Sprout Pizza

Does it seem like an odd combination to you? I promise you, it’s delicious! I tried brussels sprouts on a pizza in New York a few months back, and knew I had to make my own. I love how this has delicious pizza flavor but packs in veggies that you want to nourish your family and friends with! A double win in my book, and perfect for the Spring.

Brussels Sprout Pizza

Garlic + Pesto + Local Ricotta & Mozzarella Cheese + Roasted Brussels. Need I say more? It’s the perfect dinner or appetizer for any night.

Brussels Sprout Pizza

 

Brussels Sprout Pizza
Serves 4
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Print
Prep Time
10 min
Cook Time
40 min
Prep Time
10 min
Cook Time
40 min
Pizza Crust
  1. 1 cup tapioca flour
  2. 3 tablespoons coconut flour
  3. 3 tablespoons ground flax meal
  4. 1 egg
  5. 1/3 cup palm shortening
  6. 1/3 warm water
  7. 1 teaspoon baking powder
  8. Dash Himalayan sea salt
Pesto
  1. 1 cup fresh basil
  2. 1/2 cup pine nuts
  3. 2 garlic cloves
  4. Optional: 1 tablespoon fresh parmesan cheese
  5. 2 tablespoons extra-virgin olive oil, more as needed
  6. Salt, pepper, and red pepper flakes to taste
Everything Else
  1. 1 pound Brussels Sprouts, outer leaves removed and sliced in half
  2. 2 tablespoons extra-virgin olive oil
  3. 1/2 teaspoon fine sea salt
  4. 1 tablespoon extra virgin olive oil
  5. 1 garlic clove, minced
  6. 1/2 to 1 cup ricotta cheese, buy local whenever possible
  7. 4 slices fresh mozzarella cheese
  8. Pinch red pepper flakes
Make the Brussels Sprouts
  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. Toss the brussels sprouts with oil and salt and roast for 30 minutes until fork tender and set aside.
Make the Pesto
  1. Combine all ingredients in your food processor and pulse until combined.
Make the Pizza
  1. Reduce oven temperature to 350°F.
  2. In a large bowl combine tapioca, coconut flour, baking powder, salt, and flax. Add in warm water and mix well. Add in palm shortening and egg and mix well to combine.
  3. Line a baking sheet with slipat baking mat or parchment paper; sprinkle with additional tapioca flour.
  4. Roll the dough into a ball (it'll be somewhat sticky- it's okay).
  5. Plop the ball onto your baking sheet and cover with an additional peach of parchment paper. Using a roller, gently roll out dough until as thin as you'd like your pizza to be. Don't make it too thin, or it'll be completely crunchy.
  6. Par-bake for 7 minutes until slightly golden.
  7. Remove from the oven and brush the olive oil and minced garlic onto the pizza, then brush the pesto onto the pizza, add both cheeses. brussels sprouts, and red pepper flakes, and bake until cheese is oozing and crust is golden brown, about 8 to 10 minutes.
  8. Slice and serve immediately.
Notes
  1. For dairy-free, add additional pesto and omit the cheese.
Lexi's Clean Kitchen https://lexiscleankitchen.com/
Brussels Sprout Pizza

Brussels Sprout Pizza
Brussels Sprout Pizza

Have you ever tried brussels sprouts on a pizza?!

Learn more about living gluten free! Visit http://udisglutenfree.com/community. This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.


Brussels Sprout Pizza

Prep Time 10 min Cook Time 40 min Total Time 0:50 Serves 2

Ingredients

    Pizza Crust

    Pesto

    Everything Else

    Directions

    1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
    2. Toss the brussels sprouts with oil and salt and roast for 30 minutes until fork tender and set aside.
    3. Combine all ingredients in your food processor and pulse until combined.
    4. Reduce oven temperature to 350°F.
    5. In a large bowl combine tapioca, coconut flour, baking powder, salt, and flax. Add in warm water and mix well. Add in palm shortening and egg and mix well to combine.
    6. Line a baking sheet with slipat baking mat or parchment paper; sprinkle with additional tapioca flour.
    7. Roll the dough into a ball (it'll be somewhat sticky- it's okay).
    8. Plop the ball onto your baking sheet and cover with an additional peach of parchment paper. Using a roller, gently roll out dough until as thin as you'd like your pizza to be. Don't make it too thin, or it'll be completely crunchy.
    9. Par-bake for 7 minutes until slightly golden.
    10. Remove from the oven and brush the olive oil and minced garlic onto the pizza, then brush the pesto onto the pizza, add both cheeses. brussels sprouts, and red pepper flakes, and bake until cheese is oozing and crust is golden brown, about 8 to 10 minutes.
    11. Slice and serve immediately.

    Recipe Notes

    • For dairy-free, add additional pesto and omit the cheese.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Potato Pesto Breakfast Skillet

    Happy Friday, my friends! Since I’m newly working from my home office, breakfast has been a huge part of my morning. Fueling up for the day with a nice mug ‘o coffee and this skillet is just what I need!

     

    For this week’s Healthy Food Friday with American Express I want to share with you an easy new favorite breakfast. Packed with protein, fats, and carbs to fuel you up for a work day or weekend adventure!

     

    Potato Pesto Breakfast Skillet

    This skillet is…

    Flavorful

    Healthy

    Made with local, in-season ingredients

    Satisfying

    Loaded with delicious Basil-Kale Pesto

    And oozing with perfectly cooked eggs

     

    Potato Pesto Breakfast Skillet

     

    Potato Pesto Breakfast Skillet

     

     

    Potato Pesto Breakfast Skillet
    Serves 2
    Write a review
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    Prep Time
    10 min
    Cook Time
    25 min
    Total Time
    35 min
    Prep Time
    10 min
    Cook Time
    25 min
    Total Time
    35 min
    Pesto
    1. 1 cup fresh basil
    2. 1 cup fresh kale
    3. 1/3 cup raw slivered almonds or regular almonds
    4. 2 large cloves garlic
    5. 1 tsp lemon juice
    6. 1 tsp fine pink sea salt
    7. 1/2 tsp freshly ground pepper
    8. Optional: 1/4 tsp red pepper flakes
    9. 2 tbsp extra-virgin olive oil (code LEXI for 10% off)
    Everything else
    1. 2 tbsp grass-fed butter or extra virgin olive oil
    2. 1 large Japanese sweet potato (or regular sweet potato), sliced thin
    3. 2-4 purple potatoes, sliced thin
    4. 4 organic, pasture-raised eggs
    Instructions
    1. Heat oil or butter in a skillet
    2. Add in sliced potatoes and let cook for 5 minutes
    3. Add in 1 tbsp of water and cover skillet with a lid
    4. After 5 minutes, remove lid and toss potatoes
    5. While cooking a little while longer, toss pesto ingredients into your high-speed blender
    6. Pour pesto over potatoes and toss until fully coated
    7. Crack in eggs and let cook for 5-10 minutes (I cover mine for 3-4 minutes in the middle)
    8. Once egg whites are opaque, remove from heat, sprinkle with red pepper flakes and serve hot
    Lexi's Clean Kitchen https://lexiscleankitchen.com/

    Potato Pesto Breakfast SkilletPotato Pesto Breakfast Skillet

    I was selected by American Express to contribute to their Tumblr community. As such I was paid for my services, but all opinions in general and about American express are my own.

    Creamy Pesto Chicken “Pasta”

    If you have been here a while, you know I’m all about the spiralizer these days! I love pasta, so it really is the perfect way to satisfy that pasta craving- BUT WITH VEGGIES. So much yes!

    This Creamy Pesto Chicken “Pasta” is flavorful, delicious, full of good-for-you ingredients, and makes the perfect nutritious dinner for your family.

    Creamy Pesto Chicken "Pasta"

    This weekend was kind of relaxed. We laid low and managed to have a fun-filled day of registering *gasps* for our wedding!  We binge-watched The Jinx (a new HBO Documentary short series), and I met my girlfriends for brunch yesterday.  A nice relaxing weekend for busy week ahead! Cooking for Passover, heading to NY, taking care of wedding stuff, blog work, gym time, and so much more. Busy busy busy. That’s why I need to fuel up with dinners like this.

    Protein, good-for-you fats… the works!

    Creamy Pesto Pasta | Lexi's Clean Kitchen

    Creamy Pesto Pasta | Lexi's Clean Kitchen

     

    Creamy Pesto Chicken "Pasta"
    Serves 4
    Write a review
    Print
    Prep Time
    10 min
    Cook Time
    20 min
    Total Time
    30 min
    Prep Time
    10 min
    Cook Time
    20 min
    Total Time
    30 min
    For the pesto
    1. 1 cup spinach
    2. 1 cup fresh basil
    3. 1/3 cup walnuts or cashews
    4. 2 tbsp extra virgin olive oil
    5. 1/4 cup parmesan cheese
    6. 2 tsp lemon
    7. 1 avocado
    8. 1 tsp pink sea salt, more to taste
    9. 1/2 tsp fresh pepper, more to taste
    10. Optional: red pepper flakes, to taste
    Optional
    1. 1-2 drops basil essential oil
    2. 1-2 drops lemon essential oil
    Everything Else
    1. 4 medium organic zucchinis
    2. 1 lb. organic chicken
    3. 2 tbsp extra virgin olive oil
    4. 1/2 cup cherry tomatoes or sun-dried tomatoes
    5. Basil for garnish
    Instructions
    1. Using a spiralizer, a mandolin, or a vegetable peeler, shred zucchini into noodles
    2. In a medium size pan, heat 1 tbsp oil and add in zucchini
    3. Toss for 3-5 minutes, remove once zucchini is warm (not overly soft), and set aside
    4. Chop chicken into cubes and sprinkle with salt and pepper
    5. Heat 1 tbsp oil in your skillet and add in chicken
    6. Cook chicken until no longer pink, remove and set aside
    7. In your high-speed blender or food processor combine all pesto ingredients and blend until smooth, taste and adjust spices as desired (i.e. add more salt, red pepper flakes, or fresh lemon juice)
    8. Return zucchini noodles to your pan
    9. Add in pesto, one tablespoon at a time until you reach desired amount*
    10. Add in chicken and cherry tomatoes
    11. Toss until combined and then transfer to serving plates
    12. Garnish with fresh basil, sea salt, pepper, and red pepper flakes and serve hot
    Notes
    1. *Depending on the size of your zucchini, this may make a lot more pesto then needed/desired. Start with a little, toss, and add more as desired! Leftover pesto can be tossed with additional shredded chicken for a pesto chicken salad!
    2. **Can omit cheese for fully dairy-free, but if you tolerate it I highly recommend it!
    Lexi's Clean Kitchen https://lexiscleankitchen.com/

    Creamy Pesto Chicken "Pasta"

    Creamy Pesto Pasta | Lexi's Clean Kitchen

    What is your favorite type of pasta dish? How do you fuel your mind & body for busy weeks?

    Spinach Basil Pesto

    This Spinach Basil Pesto is the perfect condiment for your pasta, chicken, or seafood! It is creamy, flavorful, easy to prepare, and delicious on top of most dishes! Add a flavor boost to your meals with this homemade pesto that coms together in under 5 minutes! 

    Spinach Basil Besto

     Try it in a pesto chicken salad with this easy shredded chicken!

    Spinach Basil Pesto

    Prep Time 5 min Total Time 0:05

    Ingredients

    Directions

  • Combine everything but the oil in your food processor or high-speed blender and pulse until ground down. Add oil and pulse again.
  • Store in the fridge.
  • Recipe Notes

  • Updated: 2/1/2017
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!