Outside my window, the world is a sea of green. They don’t call Seattle the Emerald City for nothing!  And inside my kitchen, freshly snipped mint waits for its symphony partners: pistachio and lime. This green trio is perfectly accompanied by–just about anything: drizzled over roasted vegetables; mixed into pasta, rice, or tabouli; plopped on top of potatoes; spread on a sandwich; or, slathered inside an omelet loaded with fresh garden peas.

Emerald City Pesto

Ingredients

• 1 cup mint leaves
• 1/3 cup roasted, salted, shelled pistachios
• 1 small clove garlic, peeled
• 1/4 teaspoon salt
• 1/4 cup extra virgin olive oil
• juice of 1/4 lime

How to

Put the mint leaves, pistachios, garlic and salt into a small food processor or into a mortar. Process or crush until coarsely ground. In a steady stream, add the oil and lime juice until the consistency is of your liking.  Yep, that’s all there is to it.

Take the road less traveled,

Beth

Want to put more green in your life? Check out Wanderfood Wednesday!