Pistachio and Mint Pesto

Ingredients

• ⅔ cup raw pistachios
• ⅔ cup extra-virgin olive oil
• 1 tsp. kosher salt
• ¼ tsp. freshly ground black pepper
• 2 cups (packed) mint leaves, plus more small leaves for serving
• ½ oz. finely grated Parmesan (about ½ cup)
• ½ lemon

Steps

1. Preheat oven to 350°. Toast nuts on a rimmed baking sheet, tossing once, until golden brown, 5–8 minutes. Let cool. Finely chop 1 Tbsp. nuts and set aside.
2. Blend oil, salt, pepper, and remaining nuts in a blender until nuts are finely ground. Add 2 cups mint and blend until a coarse purée forms; season with salt and pepper. Transfer dip to a small bowl; stir in Parmesan.
3. Just before serving, squeeze juice from lemon into dip and stir well. Scatter some mint leaves and reserved toasted nuts over.