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Pistachio-Mint Pesto

  • 10 m
  • 10 m
Patsy Jamieson
“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)


  • 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.
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