This bright and aromatic pesto brings together fresh mint, pistachios, and roasted almonds for a refreshing spin on the classic basil version. The mint keeps the flavor light and herbaceous, while the nuts add richness and a subtly sweet depth. It’s wonderful tossed with pasta, spooned over grilled or roasted vegetables, or used as a vibrant spread — but it’s especially delicious paired with seared halibut and a drizzle of lemon-infused olive oil.
INGREDIENTS:
1 large clove of garlic, peeled and de-germed
Extra virgin olive oil, as needed
3/4 cup shelled salted pistachio nuts
1/4 cup roasted unsalted almonds
60 larger, tender mint leaves
Salt and freshly ground pepper to taste
METHOD:
Add 2 tablespoons olive oil, a pinch of salt, and the garlic to a large mortar. Crush with the pestle until a smooth paste forms.
Add half of the pistachios and almonds. Pound to a medium-coarse meal, adding a little olive oil as needed to keep the mixture moving.
Add the rest of the nuts and continue grinding until everything is broken down to a medium-coarse consistency.
Make a well in the nut mixture and add half of the mint leaves. Pound and crush until the mint is fully incorporated, adding more oil as needed. Stir to combine and continue breaking the mixture down slightly. Repeat with the remaining mint leaves, working them into a fine, even pulp before blending into the mixture.
Season with salt and freshly ground black pepper. Continue grinding until the pesto forms a fine, cohesive paste. Add olive oil gradually until the texture is loose and spreadable, but not runny.
Taste the pesto and adjust the seasoning or olive oil as needed.
SERVING SUGGESTIONS:
- Toss with hot pasta and a splash of pasta water for a silky, herb-forward sauce
- Spoon over seared halibut, salmon, or scallops
- Drizzle onto grilled zucchini, roasted carrots, or steamed green beans
- Spread on crostini with ricotta or fresh mozzarella
- Swirl into soups like spring pea or potato-leek for a bright finish
CHEF’S NOTES:
For pasta: Cook pasta until al dente and reserve ½ to ¾ cup of the cooking water. Place the pesto in a large bowl and stir in ½ cup hot pasta water to loosen. Add the pasta and toss, adding additional water as needed until the sauce becomes glossy and coats the noodles evenly. Serve immediately.
SOURCE: Recipe courtesy of Chef Andrew Cohen.
