All Photos © Christine Elise McCarthy 2014
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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.
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.
Mint Pistachio Pesto
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)
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).
The top video there is trailer for my novel. The second is me reading from it a while back – at Vroman’s.