Pistachio Pesto

Yesterday I went to Surrey Reads and Writes at the Surrey Central Library to attend a couple of writing workshops and listen to some authors reading from their books. The ferry sailing over to Vancouver was a little rough because of the strong wind and accompanying swells, but nothing like as bad as some of the trips I’ve had crossing Cook Strait in New Zealand. It was a fun day, hanging out with other writers, and just getting out and about to see the world instead of sitting at my desk all day.

When I got home, Patrick had cooked dinner already. What a treat! He’d decided to try a new recipe, lamb burgers with pistachio pesto, from our new favorite cookbook – Primal Blueprint Quick and Easy Meals. We’d found a roll of minced NZ lamb at Fairway, so he pulled that out of the freezer to use in the burgers, and he roasted brussel sprouts and hazelnuts (another Mark Sisson recipe), steamed asparagus, and made this tasty pesto from pistachios and mint.

1 clove of garlic
1 c unsalted shelled pistachios
1/2 c olive oil
1 tsp lemon juice
1/4 c fresh mint leaves
a pinch of salt

Blend everything together in a food processor.

Patrick suggests processing the nuts first before you add the other ingredients for a finer pesto.

Delicious! You should try it!