Ingredients
Scale
- Serves 8 people
- Olive oil
- 1 cup parsley leaves
- 1/2 cup mint leaves
- 1/4 cup shelled pistachios
- 2 tablespoons chopped chives
- Zest and juice from 1 lemon
Instructions
- In a food processor fitted with a metal blade, chop the parsley, mint, pistachios and chives using short pulses. Add the lemon juice and zest. With the machine running, pour in the olive oil and process until the pesto is fairly smooth. You will need at least 1/4 to 1/3 cup of olive oil. It should have the consistency of thick mayonnaise.
Notes
Use in pasta dishes, as part of a vinaigrette, on roasted vegetables, in sandwiches and wraps.