Recipe courtesy of Food Network Kitchen

Pistachio-Mint Pesto

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Give this fresh mint-and-pistachio pesto nuance with Pecorino-Romano and chopped green olives.
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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: about 1 cup
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  1. Put the pistachios in a food processor and pulse until finely ground. Add the mint, garlic, lemon zest, red pepper flakes and 1/4 teaspoon salt and pulse until finely chopped. Add the Pecorino-Romano and pulse to combine. With the motor running, slowly pour in the oil and process until combined. Transfer to a bowl and stir in the olives.

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