Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Pistachio-Mint Pesto
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- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: about 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 805
- Total Fat
- 76 g
- Saturated Fat
- 15 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 12 g
- Sugar
- 2 g
- Protein
- 19 g
- Cholesterol
- 34 mg
- Sodium
- 749 mg
Give this fresh mint-and-pistachio pesto nuance with Pecorino-Romano and chopped green olives.
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: about 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 805
- Total Fat
- 76 g
- Saturated Fat
- 15 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 12 g
- Sugar
- 2 g
- Protein
- 19 g
- Cholesterol
- 34 mg
- Sodium
- 749 mg
Ingredients
Directions
- 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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