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The Boston Globe

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.

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

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