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Pistachio and Mint Pesto

4.6

(12)

Pistachio and mint pesto recipe
Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Elizabeth Jaime

An herbaceous, zippy pesto to serve with crudités (like this one) or whatever else inspires you. There’s really no way to avoid bruising the mint when blitzing it to a paste in a blender, so don’t be alarmed when this pesto turns a forest-green color. Any leftover pesto will happily transform deeply roasted root vegetables into something worthy of center stage. This recipe is from Montreal’s cozy-cool coffee-pizza-wine restaurant Elena.

Recipe information

  • Yield

    Makes about ¾ cup

Ingredients

⅔

cup raw pistachios

⅔

cup extra-virgin olive oil

1

tsp. kosher salt

¼

tsp. freshly ground black pepper

2

cups (packed) mint leaves, plus more small leaves for serving

½

oz. finely grated Parmesan (about ½ cup)

½

lemon

Preparation

  1. Step 1

    Preheat oven to 350°. Toast nuts on a rimmed baking sheet, tossing once, until golden brown, 5–8 minutes. Let cool. Finely chop 1 Tbsp. nuts and set aside.

    Step 2

    Blend oil, salt, pepper, and remaining nuts in a blender until nuts are finely ground. Add 2 cups mint and blend until a coarse purée forms; season with salt and pepper. Transfer dip to a small bowl; stir in Parmesan.

    Step 3

    Just before serving, squeeze juice from lemon into dip and stir well. Scatter some mint leaves and reserved toasted nuts over.

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Reviews (12)

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  • Yum!! I used this as a spread for some multi-grain crackers. Delicious! Thank you!

    • Anonymous

    • 6/28/2024

  • Sorry left review for the wrong recipe. It was for lamb meatballs & mint pesto. Sorry

    • Toonoo

    • Syr ny

    • 10/25/2021

  • Loved it! One bite might get you a little more garlic, another more mint, even the parsley is a nice surprise and the the raisin . I was told to keep this one so it just wasn’t me.making it was easy & baking it made it not greasy.

    • Toonoo

    • Syr ny

    • 10/25/2021

  • Very good, very easy pesto, perfect for a quick summer dinner. I halved the recipe, subbed basil for mint since that's what I had, and tossed with pasta and it turned out delicious! Want to try again with mint.

    • Anonymous

    • Philadelphia

    • 8/1/2021

  • Came here to say DO NOT SKIP OUT ON THE LEMON! Step 3 read like an optional garnish/flourish for me, but it wasn’t until I added about half a lemon’s worth of juice that the flavors fully came together with that irresistible “let me just try one more bite” quality. The flavors meld even more as it sits in the fridge.

    • Anonymous

    • Chicago, IL

    • 7/15/2021

  • I haven't made this yet but I bet it would be spectacular with lamb...

    • Carswell

    • Canada

    • 6/15/2021

  • This is totally freakin' delicious. Used it as a dip for cauliflower, carrots, radishes, fennel, and endive

    • acookfromdetroit

    • 1/3/2020