Mint Pistachio Pesto

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"I think I first saw this on's website; however, I have seen it on Pinterest - and, a host of other sites as well. This is a unique spin, off of the classic - basil pesto. It is fantastic served as a condiment - over grilled steak, pork, lamb, chicken, seafood; or, vegetables. But, is also good tossed with pasta; and, it makes a fantastic marinade."

Original is 4-8 servings


  • Serving Size: 1 (43.9 g)
  • Calories 83.1
  • Total Fat - 7 g
  • Saturated Fat - 1 g
  • Cholesterol - 0.3 mg
  • Sodium - 7.5 mg
  • Total Carbohydrate - 5.3 g
  • Dietary Fiber - 1.6 g
  • Sugars - 0.7 g
  • Protein - 0.9 g
  • Calcium - 52.1 mg
  • Iron - 1.1 mg
  • Vitamin C - 10.9 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Base ... Add the pistachios to a food processor, and pulse of couple of times until rough chopped. Add the garlic, mint, lemon juice, lemon zest, yogurt, red pepper flakes (if you like a little heat), pinch of salt; and, pulse until everything is mixed through.

Step 2

Then, with the food processor on low, slowly add the olive oil and puree until combined. This is a bit creamier than most traditional pesto recipes. Taste and re-season with salt and pepper (I don't add pepper, if I add red pepper flakes). Cover in a small bowl, and refrigerate until ready to use.

Step 3

Serve and ENJOY! ... Again, this can really be used in so many ways. I love it with lamb; as a condiment, or marinade. But, it is great with grilled seafood as well (salmon and scallops are my favorite). You can also use this as a spread on sandwiches. As I said ... it really has many uses.

Step 4

Note: You can cut back on the yogurt if you don't want it as creamy - simply increase the amount of olive oil. Both methods work; I just happen to like it creamy. It has a nice bright flavor.


No special items needed.

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