Give this fresh mint-and-pistachio pesto nuance with Pecorino-Romano and chopped green olives.
| Level: | Easy |
| Total: | 10 min |
| Active: | 10 min |
| Yield: | about 1 cup |
Ingredients
- 1/3 cup lightly toasted pistachios
- 3 cups loosely packed fresh mint
- 1 teaspoon chopped garlic
- 1/2 teaspoon lemon zest
- Pinch of crushed red pepper flakes
- Kosher salt
- 1/2 cup coarsely grated Pecorino-Romano
- 1/2 cup extra-virgin olive oil
- 1/4 cup chopped green olives, such as Castelvetrano
Instructions
- Put the pistachios in a food processor and pulse until finely ground. Add the mint, garlic, lemon zest, red pepper flakes and 1/4 teaspoon salt and pulse until finely chopped. Add the Pecorino-Romano and pulse to combine. With the motor running, slowly pour in the oil and process until combined. Transfer to a bowl and stir in the olives.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 805 |
| Total Fat | 76 g |
| Saturated Fat | 15 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 12 g |
| Sugar | 2 g |
| Protein | 19 g |
| Cholesterol | 34 mg |
| Sodium | 749 mg |
| Serving Size | 1 of 2 servings |
| Calories | 805 |
| Total Fat | 76 g |
| Saturated Fat | 15 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 12 g |
| Sugar | 2 g |
| Protein | 19 g |
| Cholesterol | 34 mg |
| Sodium | 749 mg |