Food & dining

Recipe for pistachio pesto

Makes about 2 cups

Salt, to taste
1pound fresh spinach leaves (about 6 cups)
2tablespoons fresh mint
cups unsalted roasted shelled pistachios
2cloves garlic
cup olive oil
½cup coarsely grated Parmesan

1. Bring a pot of salted water to boil. Drop in spinach and cook for 30 seconds. Drain and plunge spinach into ice water for 2 minutes to stop cooking. Drain well and squeeze out excess water with your hands.

2. In a food processor, combine spinach, mint, pistachios, garlic, and about 1 teaspoon of salt. Pulse until coarsely chopped. Scrape the sides with a rubber spatula and pulse 30 seconds more. With the motor running, drizzle the olive oil through the feed tube. Pulse until the oil is well combined.

Advertisement

3. Transfer the pesto to a bowl. Stir in the Parmesan. Adapted from Pizza Barbone

Loading comments...
Real journalists. Real journalism. Subscribe to The Boston Globe today.