Fresh Takes on Pesto

Photo by: James Ransom
Mint-Pistachio Pesto

Save and print this recipe on Food52.

Serves 2

1 cup mint leaves
1/3 cup roasted, salted, shelled pistachios
1 small clove garlic, peeled

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Photo by: James Ransom
Mint-Pistachio Pesto

Save and print this recipe on Food52.

Serves 2

1 cup mint leaves
1/3 cup roasted, salted, shelled pistachios
1 small clove garlic, peeled
1/4 teaspoon salt
1/4 cup extra virgin olive oil
juice of 1/4 lime

1. Put the mint leaves, pistachios, garlic and salt into a small food processor or into a mortar. Process or crush until coarsely ground. In a steady stream, add the oil and lime juice until the consistency is of your liking. Voila!

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Tue, Jun 18, 2013 12:46 PM EDT

Read carefully because your culinary repertoire is about to expand exponentially. You may think that pesto is a one-herb sort of spread, that it made a vow to basil and has been faithfully committed ever since, but we're here to tell you to forget what you know: Pesto can be made out of practically any vegetable or herb that's green and flavorful. Arugula? You bet. Mint? Check. Garlic scapes? Yes, please.

And if your mind isn't spinning already, just think: you can add whatever nuts, oils, and cheeses you'd like (or leave out the cheese for a vegan alternative). Now that you know pesto's potential, it's time to get creative. Once you've found your favorite combination, toss it with pasta, spread it on sandwiches, or use it as a dip for (even more) vegetables.