Recipe: Mint Pistachio Pesto with Lamb
Recipe: Mint Pistachio Pesto with Lamb

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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