Mint & Pistachio Pesto

Name: Mint & Pistachio Pesto
Ingredients: 4 cups of fresh mint leaves (remove stalks); 3/4 cup unsalted shelled pistachios; 1 clove of garlic; 1 Tbsp lime juice; 1/2 cup freshly grated parmesan; 1/2 cup Changing Habits Inca Inchi Oil; 1/2 tsp Changing Habits Seaweed Salt; 1/4 tsp of freshly ground Changing Habits Pepper

by Tessa | Nov 8, 2015 | 0 comments

My herb garden has some herbs growing wildly while others not so much. I love my basil pesto's but sadly my basil is not thriving this time of year. Rather my mint is out of control so I decided to make a pesto with my fresh mint. It's delicious.

Yields1 ServingDifficultyBeginner

4 cups of fresh mint leaves (remove stalks)

3/4 cup unsalted shelled pistachios

1 clove of garlic

1 Tbsp lime juice

1/2 cup freshly grated parmesan

1/2 cup Changing Habits Inca Inchi Oil

1/2 tsp Changing Habits Seaweed Salt

1/4 tsp of freshly ground Changing Habits Pepper

Place all ingredients into your thermomix or food processor, process until a coarse paste is formed.

Store in a glass jar in the fridge.

Enjoy this with fresh salads, with eggs for breakfast or mix with some homemade yoghurt for a beautiful dip.

CategoryCondiments

[cooked-sharing]

Ingredients

4 cups of fresh mint leaves (remove stalks)

3/4 cup unsalted shelled pistachios

1 clove of garlic

1 Tbsp lime juice

1/2 cup freshly grated parmesan

1/2 cup Changing Habits Inca Inchi Oil

1/2 tsp Changing Habits Seaweed Salt

1/4 tsp of freshly ground Changing Habits Pepper

Directions

Place all ingredients into your thermomix or food processor, process until a coarse paste is formed.

Store in a glass jar in the fridge.

Enjoy this with fresh salads, with eggs for breakfast or mix with some homemade yoghurt for a beautiful dip.

Mint & Pistachio Pesto

Ingredients Directions

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