Mint-Pistachio Pesto

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Serves 4 (serving size: 2 tablespoons)
Deb Wise
June 2015
RECIPE BY Cooking Light

Ingredients

  • 2 tablespoons toasted unsalted pistachios
  • 1/2 garlic clove
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 cup packed baby spinach leaves
  • 1/2 cup packed mint leaves
  • 2 tablespoons grated Parmigiano-Reggiano cheese
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon water

Nutritional Information

  • Calories 97
  • Fat 9.3g
  • Satfat 1.6g
  • Sodium 123mg

How to Make It

Combine pistachios, garlic clove, salt, and pepper in the bowl of a mini food processor; process until finely ground. Add spinach leaves, mint leaves, Parmigiano-Reggiano cheese, olive oil, and water; process until smooth.

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