For a perfect complement to the lamb in our Roast Lamb Salad Tea Sandwiches, fresh mint and parsley replace the usual basil in this pesto, which uses pistachios instead of the typical pine nuts.
Ingredients
2 (0.5-ounce) packages fresh mint leaves (1 cup loosely packed)
1⁄3 cup loosely packed flat-leaf parsley leaves
1⁄3 cup roasted unsalted pistachios
1 tablespoon fresh lemon juice
1⁄4 cup finely grated Parmesan cheese*
1⁄4 cup plus 1⁄2 teaspoon extra-virgin olive oil, divided
1⁄8 teaspoon fine sea salt
1 pinch ground black pepper
Instructions
Remove and discard stems from mint and parsley.
In the work bowl of a food processor, pulse together mint, parsley, pistachios, lemon juice, cheese,1⁄4 cup olive oil, salt, and pepper until somewhat smooth.
Transfer pesto to a small glass container. Drizzle remaining 1⁄2 teaspoon olive oil on surface of pesto. Place a piece of plastic wrap directly onto pesto. Refrigerate until needed. Stir pesto before using.
Notes
*We used a Microplane zester to achieve a light, wispy texture.
Make-Ahead Tip: Pistachio-Mint Pesto can be made up to a day in advance. Stir pesto before using.
Recipe by TeaTime Magazine at https://teatimemagazine.com/roast-lamb-salad-tea-sandwiches-pistachio-mint-pesto/