Paleo Mint-Parsley Pesto with Pistachios

Paleo Mint-Parsley Pesto with Pistachios (Paleo, Gluten-Free, Dairy-Free, Keto, Whole30, lchf, Plant-based)

Hey guys, happy beautiful weekend! 🌞🌻 how are you? I love Pesto, do you?

There are hundreds of recipes of Pesto, it`s born in northern Italy around the 16th Century in the beautiful region of Liguria, Genoa, Liguria is the most famous basil growing region, and the Pesto Genoese is the most known pesto around the world, made with basil leaves, virgin olive oil, salt, pine nuts, garlic and the mix of grated cheeses: pecorino romano and parmesan. It has been adapted for regions into Italy, as well as around the world.

According to your preferences to make, feel free to add any herb, any veggies lemon, orange juice, vinegar, capers, olives, any condiment, nut, and it does not matter if it`s not green, because there are some with tomatoes, pepper, even adding pieces of fish.

There is nothing like a fresh pesto, it`s never the same the other day, the fusion and infusion of the fresh leaves with the oil and vice versa, plus the roasted nuts it`s awesome earthy and transmits to any food that unmistakable taste. It`s used almost in anything, mixed with pasta, into ñoquis, with fish, seafood, meat, eggs, tossed on veggies, potatoes, sweet potatoes, etc. 

Paleo Mint-Parsley Pesto with Pistachios on Tuna Steak.

Paleo Mint-Parsley Pesto with Pistachios, Pasta, and Shrimps.

This recipe it`s only for 2 servings, of course, you can increase the recipe as many times as you need it.

I have a friend that has a large quarry of mint in the yard, I am envious of not being able to have it, as well as can`t have my own piece of the land to grow not only mint but parsley, coriander, basil, micro-greens, etc., but I live in an apartment. 😒 Anyway, when I go to her house I always go to my house with a bunch of them.

I love the combination of mint with any fish or seafood also I love parsley, above cilantro. I am trying to let the cheese out, although I love it, so this recipe is with nutritional yeast instead of cheese, feel free to add it if you do it, don`t put the salt on until the last minute because the parmesan cheese it`s salty.

Alright, this is my simple recipe to make. Let`s do it!

PALEO MINT-PARSLEY PESTO WITH PISTACHIOS (Paleo, Gluten-free, Dairy-free, Keto, Whole30, lchf, Plant-based)

Preparation Time: 5 min
Blender Time: 2-3 min
Total Time: 8 min
The recipe makes 2 servings.

Ingredients:                                                                                                                 

1. 1  cup fresh mint packed
2. 3/4 cup fresh parsley packed
3. 1/8-1/4 cup roasted pistachios without salt
4. 2 garlic cloves
5. 2 tbsp lemon juice
6. 1 tsp nutritional yeast (add more or less to your liking)
7. 1/2 tsp salt
8. 1/4 tsp ground black pepper
9. 1/4 tsp red pepper flakes
10. 1/2 cup virgin olive oil

Instructions:

Clean with abundant water the leaves of mint and parsley and dry them well, with a kitchen cloth or paper towel.

In a food processor throw the fresh leaves first with salt and a part of the olive oil. Pulse until they are broken into small pieces.

Add garlic, pistachios, and the rest of the ingredients, lastly the nutritional yeast. According to your preferences, you can pulse and blend until is cream-like or you can let it with small pieces of nuts and leaves, I did it rustic.

Taste it to your liking.

Use immediately, if you have a leftover, store it in a glass airtight container to use it as quickly as possible.

Enjoy pasta, veggies, fish, etc.

What is your preferred Pesto recipe? Compart with us.

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Remember that "Your body is a temple, but only if you treat it as one". Astrid Alauda. 

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