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“A dollop of this vibrant herbal sauce is magic in soup and would also taste great with broiled salmon or lamb chops.”
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)
1Process 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.