If the standard basil-and-pine-nut pesto is old hat for you, try this vivid-green fresh-tasting mint-and-pistachio-nut pesto. Combine shelled pistachios, mint, parsley, and olive oil in a blender and whirl until finely ground. Add salt to taste.
- 2 parts (by volume) lightly packed Italian parsley
- 2 parts mint leaves
- 1 part (by volume) shelled roasted and salted pistachios
- 1 part olive oil
- salt
For the record, one very classic "old hat" recipe from 1959 involves blending 1/2 cup of basil, 6 garlic cloves, 1/3 cup shredded romano cheese, 3 Tbsp pine nuts, 2 Tbsp minced parsley, and 1/2 tsp of salt.