Pistachio and Mint Pesto

Name: Pistachio and Mint Pesto
Yield: Makes about ¾ cup
Ingredients: ⅔ cup raw pistachios; ⅔ cup extra-virgin olive oil; 1 tsp. kosher salt; ¼ tsp. freshly ground black pepper; 2 cups (packed) mint leaves, plus more small leaves for serving; ½ oz. finely grated Parmesan (about ½ cup); ½ lemon

Janice TiefenbachMakes about ¾ cupSource

sauce dip pistachio mint quick easy main vegetarian gluten-free dinner

Ingredients

⅔ cup raw pistachios

⅔ cup extra-virgin olive oil

1 tsp. kosher salt

¼ tsp. freshly ground black pepper

2 cups (packed) mint leaves, plus more small leaves for serving

½ oz. finely grated Parmesan (about ½ cup)

½ lemon

Method

Preheat oven to 350°. Toast nuts on a rimmed baking sheet, tossing once, until golden brown, 5–8 minutes. Let cool. Finely chop 1 Tbsp. nuts and set aside.

Blend oil, salt, pepper, and remaining nuts in a blender until nuts are finely ground. Add 2 cups mint and blend until a coarse purée forms; season with salt and pepper. Transfer dip to a small bowl; stir in Parmesan.

Just before serving, squeeze juice from lemon into dip and stir well. Scatter some mint leaves and reserved toasted nuts over.