Pistachio-Mint Pesto

Pistachio-Mint Pesto

1 Review
From: EatingWell Magazine, March/April 2010

A dollop of this vibrant herbal sauce is magic in soup and would also taste great with broiled salmon or lamb chops.

Ingredients 10 servings

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Original recipe yields 10 servings
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  • 1½ cups fresh mint leaves
  • ⅓ cup shelled pistachios
  • 2 cloves garlic, crushed and peeled
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons low-fat plain yogurt
  • ⅛ teaspoon salt (optional)


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  • Ready In

  1. Process mint, pistachios and garlic in a food processor until finely chopped. With the motor running, gradually add oil, lemon juice and yogurt through the feed tube. Process until the mixture forms a paste. If using unsalted pistachios, add salt, if desired.
  • Make Ahead Tip: Place plastic wrap directly on the surface; refrigerate for up to 2 days.

Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 54 calories; 5 g fat(1 g sat); 1 g fiber; 3 g carbohydrates; 1 g protein; 16 mcg folate; 0 mg cholesterol; 1 g sugars; 0 g added sugars; 532 IU vitamin A; 3 mg vitamin C; 35 mg calcium; 2 mg iron; 33 mg sodium; 109 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 2 fat

Reviews 1

March 24, 2010
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By: EatingWell User
just great with red meat
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