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Published on April 22, 2014

Pistachio Mint Pesto

April 22, 2014

Pistachio Mint PestoSpring is finally in the air! Now is the time that we begin to crave the first shoots of spring emerging from the ground. While we wait, Jo Cessna says we can keep our spring happy by making this lick the spoon pesto.


  • 1 cup raw shelled pistachios
  • ½ cup tightly packed fresh mint leaves
  • ¼ teaspoon sea salt
  • 1 Tablespoon fresh squeezed lemon juice
  • 1 Tablespoon extra virgin olive oil


In food processor process the pistachios until finely chopped. Add mint, salt, lemon and process. Drizzle the oil thru the food chute and process until very smooth, about 2 minutes. Taste.

Add a few drops of maple syrup, pinch of salt or bit of oil if necessary.

Keeps 1 week in refrigerator or freezer for 3 months.

From Rebecca Katz, “One Bite at a Time.” Jo Cessna worked with Katz on recipe-testing for Katz’s upcoming book on brain health.

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