Pesto with mint and pistachios is a fresh, summery and fast pesto that will solve your lunch or dinner or will allow you to make simple dishes or bruschetta.
Dress pasta, flavour a minestrone, even cold, vegetables, fish, meat or spread it on crispy bruschetta, no one will be able to resist! Recipe and Pictures courtesy of Franco Di Palermo.
Pasta and mint/pistachio pesto with grilled eggplant and shrimps
Course: Pasta4
servings30
minutesIngredients
Mint Leaf 2 Cups (plus more for garnish)
Pistachios 1/2 Cup. (plus more for garnish)
EVO Oil 4 Tbsp
Pecorino Cheese Grated 1/2 Cup
Lemon Zest 1/2 Lemon
Garlic Cloves 2 Chopped
Black Pepper and Salt (to taste)
Pasta 1lb
Eggplants 1
Shrimps 1lb
Directions
- Mix Oil, Nuts, Garlic, Salt, Pepper in a food processor or blender until nuts are finely ground and mixed with Olive Oil.
- Then add Mint and until pureed.
- Stir in Pecorino and adjust Olive Oil and seasonings as needed. Put in a bowl and set aside
- Slice Eggplant into round discs, brush with Olive Oil, Salt and Pepper and Grill until playable.
- While your grill is still hot cook Shrimp that have been coated in Olive Oil and seasoned with Salt and Pepper until firm.
- Set both the Eggplant and Shrimp aside.
- Cook your pasta , I always prefer Al Dente and once finished place in a bowl and toss with Pesto reserving some for serving and add Shrimp and mix well.
- Place grilled Eggplant into serving bowls, serve the Pasta in the bowls and add fresh Mint for garnish, Lemon Zest and tasted whole Pistachios. Grate some Pecorino on the pasta and have more Pesto on the side for topping.
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