Pistachio-Mint Pesto

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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1/3 cup lightly toasted pistachios

3 cups loosely packed fresh mint

1 teaspoon chopped garlic

1/2 teaspoon lemon zest

Pinch of crushed red pepper flakes

Kosher salt

1/2 cup coarsely grated Pecorino-Romano

1/2 cup extra-virgin olive oil

1/4 cup chopped green olives, such as Castelvetrano


  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.