I LURVE pesto. Not so much the traditional way on pasta. That always seems a bit carbohydrate laden and too low a vegie quotient for me. No, I’m a big fan of pesto on toast, on sandwiches, on crackers, as a dip, with boiled potatoes or a dollop on top of a soup/pasta sauce. And well, I admit it, sometimes I just like to eat a spoonful all by itself!
Normally I just make a basil-pine nut combo. But we’re trying to eat seasonally and there are no Australian sources of pine nuts. So I’m experimenting a bit and this week I made a mint-pistachio pesto. It was yummy (notice past-tense because the pesto was gobbled up rather quickly and is now just a fond memory). My inspiration was a recipe in the September 2010 edition of Notebook: but I made enough changes that I can safely call it my pesto recipe now.
Pistachio and Mint Pesto
- 70 g pistachios, toasted
- big handful of grated parmesan
- 1 garlic clove, finely chopped
- 1 cup of mint leaves
- ¼ cup virgin olive oil
- lemon juice to taste (I used a bit less than ½ a lemon)
- salt and pepper to taste
1. Place pistachios, parmesan, garlic and mint in a food processor
2. With the motor running add the oil in a thin stream to combine
3. Taste and add lemon juice, salt and pepper to taste. Give the food processor a quick pulse to mix.
4. I like mine chunky, but if you like it smoother, give the processor a few more pulses until you get the consistency you like
5. Serve immediately or store in the fridge for up to about 4 days. It keeps better with a thin layer of olive oil covering the surface, but the lemon juice prevents a lot of the oxidation that could occur so the oil layer isn’t necessary.
I hope you enjoy the pesto as much as we did!