PISTACHIO-MINT PESTO

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Pistachio-Mint Pesto image

Give this fresh mint-and-pistachio pesto nuance with Pecorino-Romano and chopped green olives.

Provided by Food Network Kitchen

Time 10m

Yield about 1 cup

Number Of Ingredients 9

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

Steps:

  • 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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