Pistachio Mint Pesto Recipe 435 Food

PISTACHIO MIXED HERB PESTO

Steps:

• Into a blender with the motor running, add the garlic and pulse until finely chopped. Add all of the herbs, cheese, pistachios, salt, and pepper to the blender, and blend until finely chopped. With the blender running, add the olive oil in a steady stream until the mixture becomes creamy and emulsified.
• Serve over pasta or use as topping for bruschetta.

PISTACHIO PESTO PASTA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions.
• While the pasta is cooking, make the pistachio pesto. Combine the pistachios, basil, olive oil, Parmesan, garlic, lemon zest and juice and some salt and pepper in a food processor and process until well combined.
• Reserve 1 cup of the pasta water and drain the pasta. Toss the pasta with the pistachio sauce, thinning with the pasta water for the desired consistency if necessary. Serve with more Parmesan and basil leaves.

PISTACHIO-MINT PESTO

Steps:

• Pulse garlic, pistachios, mint, oil, and lemon zest in a food processor until finely chopped. Season with salt and pepper.
• Freeze in ice-cube trays, or store in the refrigerator for up to 2 days.

MINT & PISTACHIO PESTO

Steps:

• in a blender or food processor, combine oil and sundried tomatos until well mixed.
• Remove from processor.
• In processor mix all ingerdients, salt and pepper to taste, except 1/2 cup of oil.
• using the pulse button puree the ingredients while slowly adding the remaining oil.
• Great on lamb or steamed vegetables.
• Don't use olive oil as it will complicate the flavor and it doesn't mix too well with the mint.

FETTUCCINE WITH PISTACHIO-MINT PESTO AND TOMATOES

Steps:

• Combine mint leaves, parsley leaves, 1/4 cup pistachios, olive oil, kosher salt, ground black pepper, and garlic in a mini food processor; pulse mixture until coarsely chopped.
• Cook fettuccine according to package instructions, omitting salt and fat. Drain fettuccine over a bowl, reserving 1/4 cup of the cooking liquid. Combine pesto mixture and reserved cooking liquid in a large bowl, stirring with a whisk. Add pasta to bowl; toss well to coat. Gently fold in cherry tomatoes. Coarsely chop remaining 4 teaspoons pistachios. Top pasta evenly with romano cheese and chopped pistachios.

PISTACHIO PESTO

Steps:

• Put all of the ingredients in the food processor or blender and puree until smooth.
• Start with 1/4 cup oil adding more if you need.