Mint and Pistachio Pesto

Mint and Pistachio Pesto 150 Image by: Mint and Pistachio Pesto 150 Author: Canadian Living

This pesto is the perfect way to use up the fresh mint overtaking your garden. Using equal amounts of mint and parsley ensures the mint does not overpower the other ingredients. Serve with lamb chops or toss with cooked bulgur or couscous for a refreshing salad.

  • Portion size 1 serving
  • Credits : Canadian Living Magazine:September 2012

Ingredients

  • 1/2 cup unsalted shelled pistachio nut
  • 1 clove garlic
  • 1 cup packed fresh mint leaves
  • 1 cup packed fresh flat-leaf parsley
  • 1 pinch salt
  • 1 pinch pepper
  • 1/3 cup extra-virgin olive oil

Method

In food processor, pulse nuts with garlic until coarsely ground. Add mint, parsley, salt and pepper; pulse 6 times.

With motor running, add oil in thin steady stream until smooth. (Make-ahead: Refrigerate in airtight container for up to 3 days or freeze for up to 6 months.)

Nutritional facts Per 1 tbsp: about

  • Fibre 1 g
  • Sodium 3 mg
  • Sugars trace
  • Protein 1 g
  • Calories 64.0
  • Total fat 6 g
  • Potassium 78 mg
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 2 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 10.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Mint and Pistachio Pesto

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