Vegan Mediterranean Tomato, Olive & Pistachio Pesto with Mint
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Learn more →Ingredients
6 servings
- ½ cup sun-dried tomatoes (packed in olive oil), drained
- ½ cup castelvetrano olives, pitted
- ½ cup dry-roasted pistachios, unsalted
- 1 cup fresh mint leaves, loosely packed
- 2 cloves garlic, peeled
- 1 tbsp fresh lemon juice
- ½ tsp red pepper flakes
- ¼ tsp salt, plus more to taste
- ⅓ cup extra virgin olive oil
Instructions
- 1
Add the sun-dried tomatoes, olives, pistachios, mint leaves, garlic, lemon juice, red pepper flakes, and salt to the bowl of a food processor. Pulse 8–10 times until the mixture is coarsely chopped and roughly uniform — no large whole pieces remaining.
- 2
With the processor running, stream in the olive oil through the feed tube until the pesto comes together into a thick, spreadable paste with some texture still visible, about 20–30 seconds. Stop and scrape down the sides with a rubber spatula, then pulse 2–3 more times to incorporate any remaining chunks.
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