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    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.

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