Bright, aromatic, and nutty, this mint pistachio pesto is a refreshing twist on the classic. The mint keeps it light and fragrant, while pistachios and almonds add depth and texture. It pairs beautifully with pasta, vegetables, or as a spread, but is especially delicious served 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 fresh ground pepper to taste
METHOD:
In a large mortar, add 2 tablespoons olive oil, a pinch of salt, and the garlic. Crush with the pestle until a smooth paste forms.
Add half the nuts and grind to a medium-coarse meal, drizzling in a little oil to keep the mixture moving.
Add the remaining nuts and continue grinding until all are broken down to a medium-coarse consistency.
Make a well in the nut mixture and add half the mint leaves. Pound and crush until the mint is fully incorporated, adding oil as needed. Stir to combine, then crush the nuts further.
Repeat with the remaining mint, working it into a fine pulp before blending it evenly into the mixture.
Season with salt and pepper. Continue grinding until you achieve a fine, cohesive paste. Add olive oil gradually until the pesto is loose and spreadable, but not runny.
Taste and adjust salt and oil balance as needed.
CHEF’S NOTES:
Use this as you would any pesto:
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For pasta, cook until al dente. Reserve ½ to ¾ cup of pasta water before draining.
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Place the pesto in a large bowl, stir in ½ cup hot pasta water to loosen, then toss with the pasta. Add more water if needed for a silky consistency.
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Serve immediately.
SOURCE: Recipe courtesy of Chef Andrew Cohen.
