Mint and pistachio pesto

Become a whizz with this easy and versatile pesto process!

Process mint, toasted pistachios and garlic, scraping down sides occasionally, until almost smooth.
With motor running, add oil in a slow, steady stream. Process to combine.
Transfer to a bowl. Add parmesan. Season with salt and pepper. Stir to combine. Serve with extra pistachios.

Source

1 1/2 cups fresh mint leaves

1/3 cup pistachio kernels, toasted

2 garlic cloves, chopped

1/2 cup extra-light olive oil

1/3 cup finely grated parmesan cheese

Extra chopped pistachio kernels, to serve

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