MINT PISTACHIO PESTO - Serves 2

May 2, 2016

 

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 or more

Juice of 1/4 lime or to taste  

 

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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