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!
Servings: 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
Instructions
- Add all of the ingredients except the olive oil to a food processor or a high speed blender. Pulse until finely chopped.
- 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.
- Use immediately or store for up to 1 week in a tightly sealed container.
Notes
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.