PISTACHIO MINT PESTO

This was created to be served with lamb, and can work with pork tenderloin and fish as well.


- 2 cups mint leaves, rinsed and dried.
- clove garlic, chopped
- 2 cups parsley, rinsed and dried.
- 2 tbsp lemon juice
- 1 tsp rice wine vinegar
- 1 tsp sugar
- 2/3 cup shelled and skinned roasted pistachios (trader joes sells these, out of the shell, unsalted)*
- salt
- pepper
- extra virgin olive oil, minimum 1/3 cup, add to consistency*

Combine all ingredients in blender. Add more of the lemon juice, olive oil*, sugar, salt, pepper, as needed to taste. Consistency should be thick, like pesto, but not too oily like premade basil pestos.

*Substitute drained, rinsed white beans or edamame for pistachio nuts for lower fat version
* Reduce amount of olive oil and replace with water or vegetable stock for lower fat version