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Pistachio-Mint Pesto

March/April 2010

Your rating: None Average: 4.1 (14 votes)

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



READER'S COMMENT:
"just great with red meat "
Pistachio-Mint Pesto Recipe

Makes: About 2/3 cup

Active Time:

Total Time:

Ingredients

  • 1 1/2 cups fresh mint leaves
  • 1/3 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
  • 1/8 teaspoon salt (optional)

Preparation

  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.

Tips & Notes

  • Make Ahead Tip: Place plastic wrap directly on the surface; refrigerate for up to 2 days.

Nutrition

Per tablespoon: 55 calories; 5 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 3 g carbohydrates; 0 g added sugars; 1 g protein; 1 g fiber; 34 mg sodium; 113 mg potassium.

Carbohydrate Servings: 0

Exchanges: 2 fat



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Recipe Categories

Preparation/ Technique
No-cook
Meal/Course
Dinner

Season
Spring
Summer
Ethnic/Regional
American
Ease of Preparation
Easy
Total Time
15 minutes or less
Servings
8 or more
Publication
March/April 2010

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