Mint Pistachio Pesto

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.