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RecipesRecipe: Mint-Pistachio Pesto

Recipe: Mint-Pistachio Pesto

Toss out the old traditional jar of mint jam and add some pazazz to your holiday meals with some new sauces and dips like this Mint-Pistachio Pesto or a Grilled Butterflied Leg of Lamb with Rosemary Sea Salt.

Mint-Pistachio Pesto

Recipe courtesy of the American Lamb Board

  • 1          cup shelled, toasted, unsalted pistachios
  • 1          cup fresh mint leaves 
  • 1/2       cup fresh Italian parsley
  • 1/4       cup, plus 2 tablespoons, extra-virgin olive oil
  • 2          tablespoons red wine vinegar
  • 1          tablespoon lemon juice
  • 1          teaspoon lemon zest
  • sea salt, to taste
  • freshly ground black pepper, to taste
  • pinch of red chili flakes
  1. In food processor, pulse all ingredients until mixed but still somewhat chunky.  

 

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