This is such a gorgeous little sauce. A sauce with definite sass. Like all the best sauces. A saucy sauce.
Up until a few weeks ago I didn’t think pesto could be improved upon. Especially when I discovered that leaving out the cheese did not lessen the loveliness in the slightest. But then. Oh yes then. I whipped up this little number and BOOM. (That boom was the sound of normal pesto landing after having its butt kicked by my Mint and Pistachio pesto.)
I love this sauce for a number of reasons. Firstly, it’s delicious. It’s zingy, fresh, unexpected, fragrant, and herby. Is there really any need for another reason?
Well, seeing as it’s for you…I will tell you that it’s also seriously simple to knock up. A seriously simple sauce. SSS.
And finally. Well actually not finally, as there are so many more reasons I love this pesto, but the final one I will tell you about now is that it’s so versatile. It goes with so many things and can add a touch of sparkle to the simplest of dishes.
Try serving it with grilled lamb. Or simple roasted veggies. It’s insane with roasted chicken. Or even just stirred through a bowl of pasta. Endless possibilities and endlessly delicious. Warm it through for a seriously simple take on mint sauce or serve as it is for a delicious dressing.
It’s hard to tell you how many this portion serves as it depends what you will be using it for. But whatever your need, make a batch and it will keep beautifully in the fridge for a week or so.
- 1 cup packed fresh mint leaves
- ¼ cup packed fresh flat-leaf parsley leaves
- ¼ cup shelled, salted roasted pistachio nuts
- 1 garlic clove, crushed
- juice of ¼ lime
- ½ cup extra-virgin olive oil
- Sea salt, to taste
- Put the mint leaves, pistachios, garlic and salt into a small food processor or into a mortar.
- Process or crush until coarsely ground.
- In a steady stream, add the oil and lime juice until the consistency is of your liking. Should be runny enough to drizzle but still wonderfully chunky.
- Et Voila!
Hope you love it!