Pistachio & Mint Pesto

 
 

INGREDIENTS

70g FreshLife Pistachio Kernels

½ cup extra virgin olive oil

1-2 small garlic cloves

1 cup fresh mint leaves

Salt and pepper to taste

30g finely grated Parmesan cheese

Lemon (optional)

METHOD

  • Pre-heat oven to 175°C. Place the pistachios on a lined baking tray and toast for 5-8 minutes, stirring once, until golden brown. Allow to cool, then finely chop ½ Tbsp and set aside.

  • Using a blender, blend together the oil, garlic and remaining pistachios. Add the mint and blend until a coarse purée forms. Add salt and pepper to taste. Transfer to a small bowl and stir in the Parmesan.

  • Just ahead of serving, stir in a squeeze of lemon juice and sprinkle over the reserved toasted pistachios.