PISTACHIO-MINT PESTO

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Pistachio-Mint Pesto image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Nuts & Seeds     Pistachios

Time 5m

Yield Makes 3/4 cup

Number Of Ingredients 6

1 clove garlic, chopped
1/4 cup pistachios, toasted and chopped
3 cups packed mint leaves
1/2 cup extra-virgin olive oil
Zest of 1 lemon
Coarse salt and freshly ground pepper

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.

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