Ingredients
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2 Cups Mint leafPlus more for garnish
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1/2 Cup PistachiosPlus more for garnish
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4 Tablespoon Extra Virgin Olive Oil
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1/2 Cup Pecorino cheeseGrated
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1/2 Lemon Lemon zest
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2 Garlic clovesChopped
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To taste Black pepper
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To taste Salt
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1 lb Pasta
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1 Eggplants
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1 lb ShrimpsMedium size
Directions
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.
Steps
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1
Done
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Mix Oil, Nuts, Garlic, Salt, Pepper in a food processor or blender until nuts are finely ground and mixed with Olive Oil. |
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2
Done
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Then add Mint and until pureed. |
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3
Done
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Stir in Pecorino and adjust Olive Oil and seasonings as needed. Put in a bowl and set aside |
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4
Done
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Slice Eggplant into round discs, brush with Olive Oil, Salt and Pepper and Grill until playable. |
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5
Done
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While your grill is still hot cook Shrimp that have been coated in Olive Oil and seasoned with Salt and Pepper until firm. |
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6
Done
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Set both the Eggplant and Shrimp aside. |
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7
Done
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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. |
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8
Done
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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. |
3 Comments Hide Comments
Made this for dinner tonight. Fabulous! So delicious and simple. Can’t wait to make it for guests.
Where does the lemon juice go? It is not in the directions.
garnish, Lemon Zest You can also juice the shrimp with a squeeze