I went through a phase of having lukewarm feelings for pesto a awhile back. It seemed like every roasted veggie sandwich or vegetarian dish on a restaurant menu was slathered with it and it usually overpowered the other ingredients. Lately, I have become fond of pesto and its versatility--as a spread for crackers or a dip for veggies, over a piece of grilled fish, or with the traditional pasta. I like pestos that are a bit different from the normal basil/pine nut combo--like this Mint Pesto from Donna Hay.
The recipe did call for
pine nuts but I was feeling like lightly toasted pistachios instead. I
also added fresh lemon juice to brighten things up. I ate most of it on
top of labneh (yogurt cheese) on crisp flatbread crackers, paired with Donna's Green Pea & Basil Soup and the rest the next day, stirred into pasta with more freshly grated parmesan and chopped toasted pistachios on top.
Mint & Pistachio Pesto
Adapted from Donna Hay Simple Essentials: Salads + Vegetables
(Makes about 1 1/4 cups)
1 cup mint leaves
1/2 cup flat-leaf parsley leaves
1/4 cup roasted pine nuts (I subbed pistachios)
1/4 cup finely-grated parmesan cheese
1/4 cup olive oil
(I added 1 Tbsp fresh lemon juice)
Roughly chop the mint, parsley, pine nuts and parmesan cheese in a blender or food processor. Add the olive oil and blend until combined and slightly thickened.
Notes/Results: A simple pesto with fresh flavors and a cool brightness from the mint. You could of course use any nut but I like both the nutty and slightly sweet flavor of the pistachios and the green color. The lemon livens it up and with the mint, would be excellent with salmon (or lamb if you swing to the meat side of things) ;-) I will make this again.
This pesto is linking up to I Heart Cooking Clubs where this week's theme is the "Eating of the Green."
You can see all of the dishes with green-hued ingredients that everyone
makes by checking out the post and the picture links on it.