Pistachio Mint Pesto | www.girlversusdough.com @girlversusdough

I am fairly confident in the belief that the world is replete with bad condiments. And we need to fix that, starting with this Pistachio Mint Pesto.

I don’t know if you could even consider pesto a “condiment” — it’s more of a spread, or a sauce, or something you can spoon directly into your face. But in the case of this pistachio mint pesto, it covers all the bases. You can dip fries into it. You can spread it on a burger. You can spoon it over chicken or steak or raw vegetables. You can put it in an omelette and eat it for breakfast. My point is, what we lack in good condiments we can make up for with these easy pesto recipe.

Pistachio Mint Pesto -- easy and versatile homemade pesto. Get ready to spoon this on everything! www.girlversusdough.com @girlversusdough

Pistachio Mint Pesto | www.girlversusdough.com @girlversusdough

The combination of pistachio and mint in a pesto isn’t much of a novelty, but it is more exciting than the old basil and pine nut standby. The flavors are a little sharper, tangier, nuttier. It toes the line of chimichurri sauce but still maintains that classic oily pesto consistency that makes it so tasty and so versatile. Have I delved too far into pesto description territory? Probably. It’s just that I love this pesto so much, I can’t stop talking about it.

Pistachio Mint Pesto | www.girlversusdough.com @girlversusdough

ANYWAY, in these lazy, hazy days of summer, there is nothing better than grabbing a jar of homemade pesto from the fridge and adding it to simple grilled chicken or vegetables and calling it dinner, amiright? It’s fancy enough for a dinner party but easy enough to make for a quick weeknight meal on the fly. Got some pasta? Add this pesto to it. Got some salad? Toss it with this pesto. If you’re brave enough to bake these days (or just can’t live without oven-baked goods, dat’s me), stir a few spoonfuls into your savory scones or cornbread. You’ll never be sorry about doing that.

Pistachio Mint Pesto | www.girlversusdough.com @girlversusdough

Pistachio Mint Pesto | www.girlversusdough.com @girlversusdough

If I were you, I’d skip the ketchup and mustard situation for the rest of the season and just go full-on pesto. It’s the right thing to do.

Pistachio Mint Pesto

A bright and fresh pistachio mint pesto recipe! Wonderful for topping vegetables, salads, grilled fish or chicken.
Servings: 10 Servings
pistachio mint pesto
Prep Time: 10 minutes
Chilling Time: 1 hour
Total Time: 1 hour 10 minutes
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Ingredients 

  • 2 cups packed fresh mint leaves
  • 1 cup packed fresh basil leaves
  • cup Romano cheese, grated
  • ¼ cup shallot, finely chopped
  • 1 teaspoon sea salt
  • ½ teaspoon ground pepper
  • 1 tablespoon fresh lemon juice
  • 1 ¼ cups extra-virgin olive oil
  • cup pistachios

Instructions 

  • In bowl of food processor, process mint and basil until very finely chopped. Add grated cheese, shallot, salt, pepper, lemon juice and olive oil. Process until well combined. Add pistachios and process until pistachios are mostly chopped but left a little chunky.
  • Refrigerate pesto at least 1 hour before serving.

Notes

Yield: 3/4 cups pesto

Nutrition

Calories: 309kcal, Carbohydrates: 5g, Protein: 3g, Fat: 32g, Saturated Fat: 5g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 22g, Cholesterol: 3mg, Sodium: 277mg, Potassium: 168mg, Fiber: 2g, Sugar: 1g, Vitamin A: 558IU, Vitamin C: 5mg, Calcium: 73mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

iconLike this recipe? Rate & comment below!

 

icon

Stephanie Wise

Stephanie Wise is the founder and creator of Girl Versus Dough. She started sharing her bread baking adventures and recipes in 2009. Her love of bread only deepened as her skills and knowledge expanded. What began as a place to try others recipes quickly became a collection of her own creations!

You May Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

16 Comments

  1. Stephanie says:

    Lorene — Peppermint is best!

  2. Lorene says:

    Which mint is best, spearmint or peppermint Leaves with this recipe?

  3. Phoebe @ Feed Me Phoebe says:

    YUM! and gorgeous veg.

  4. Stephanie says:

    Schnackies — Oh yay! I love it over pasta. Thanks so much for your comment!

  5. Schnackies says:

    I made this yesterday and even without the lemon juice it is very yummy! Put it over angel hair pasta. Nutty minty mouthfuls of Oh My Gosh! Please be careful with the salt. If you accidentally get roasted and salted pistachios, don’t salt as much. This is going to be a regular for me!

  6. Miranda says:

    Woah, that’s such a fun mix of flavors! I can’t wait to try!