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Ingredients
| fresh peppermint: 2 cups |
| canola oil - for salads, woks and light frying: 3/4 cup |
| garlic (crushed): 1 Tbl |
| pistachios (chopped): 1/4 cup |
| sun-dried tomatoes: 1/4 cup |
| salt |
| black pepper |
Mint & Pistachio Pesto
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
0 min -
Servings
2 serving(s)
Tags
- in a blender or food processor, combine oil and sundried tomatos until well mixed.
- Remove from processor.
- In processor mix all ingerdients, salt and pepper to taste, except 1/2 cup of oil.
- using the pulse button puree the ingredients while slowly adding the remaining oil.
- Great on lamb or steamed vegetables.
- Don't use olive oil as it will complicate the flavor and it doesn't mix too well with the mint.