Pistachio and caper pesto

This easy-to-make pistachio and caper pesto is perfect with lamb chops or pork tenderloin

Pistachio pesto

Except for those with nut allergies, pesto is almost the perfect condiment. It's the perfect accompaniment to a cheese platter, and it's always great on pasta and roasted meats, even mixed with a bit of mayonnaise for a sandwich or two.

This variation in particular is amazing with lamb, so go to the grocery store to pick up the ingredients and get this on the dinner table!

Pistachio and Caper Pesto

2/3 cup shelled pistachios
2/3 cup fresh mint
1 lemon, zested and juiced
2 tbsp capers
2 tsp liquid honey
1 tsp garlic, minced
1/2 tsp sea salt
1/2 tsp ground black pepper
1/3 cup extra virgin olive oil, (adjust amount to desired consistency)

Place all ingredients, except the olive oil, in a food processor or blender. Puree on low speed while slowly pouring in the oil in a steady stream until a smooth paste forms. Transfer to a small bowl, cover and keep refrigerated until ready to use.

Will keep for up to one week.

1 1/2 cups
Prep Time:
5 minutes