Fresh mint gives this pesto an unexpectedly bright, cooling flavor, while basil, toasted pistachios, Parmesan, lemon, and gently cooked garlic add richness and depth. It is especially delicious with grilled vegetables, lamb, chicken, or fish, but it is just as good tossed with pasta, spooned over roasted potatoes, or spread on crostini. For an easy appetizer, serve it alongside warm bread with a little extra olive oil.
INGREDIENTS:
½ cup olive oil, plus more as needed
4 cloves garlic
1 cup shelled unsalted pistachios
2½ cups roughly chopped fresh mint
1 cup roughly chopped fresh basil
1/3 cup grated Parmesan or Pecorino cheese
1/4 cup fresh lemon juice
1 teaspoon finely grated lemon zest
½ teaspoon salt, or to taste
METHOD:
Combine the olive oil and garlic in a small saucepan and cook over low heat until the garlic is tender and lightly golden, about 15 minutes. Remove from the heat and allow the oil and garlic to cool to room temperature.
Meanwhile, toast the pistachios in a dry skillet over medium heat, stirring frequently, until fragrant. Remove from the heat and cool slightly.
Place the pistachios, garlic, infused olive oil, mint, basil, cheese, lemon juice, and lemon zest in a food processor. Pulse until well combined and creamy but still slightly textured, scraping down the sides as needed.
Taste and season with salt. For a thinner, more spoonable pesto, blend or stir in additional olive oil, one tablespoon at a time, until it reaches the desired consistency.
Serve as a sauce, spread, condiment, or topping for pasta, vegetables, grilled meats, fish, or bread.
