Mint Pistachio Pesto

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All Photos © Christine Elise McCarthy 2014

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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I never use pine nuts anymore because 1) they are too expensive but more importantly 2) PINE MOUTH!  Click that link & read up.  You might opt to eschew them in the future yourselves.

Pesto can be made with nearly anything & I have posted a lot of options in the past.  This one is clean & fresh & would work on pasta or crostini or fish or lost of other things – like the grilled peaches & burrata I intend to post next.

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Mint Pistachio Pesto

INGREDIENTS

1 packed cup fresh mint

1/2 packed cup basil

1/4 cup pistachios

1/4 cup olive oil

1/4 cup grated Parmesan

1 TBS lemon juice

(water to thin it – depending on how you intend to use it)

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DIRECTIONS

Blend it all up in a food processor.  Use it thick for crostini etc or thin it out with water to use as a drizzle (as I did on the peaches & burrata).

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The top video there is trailer for my novel.  The second is me reading from it a while back – at Vroman’s.

BathingandthesinglegirlCover

vromans back

 

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