Summary

Ingredients

• 20 ml olive oil, about 2 tablespoon
• 1 lime (s)
• 100 g pistachios, roasted, salted, without shell, corresponds to a 200 pack with shell
• some stalks mint
• 20 ml water

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Instructions

1. Chop the pistachios into small pieces or grind them in a mortar. Squeeze the lime and pour the juice over it. Add the water and the olive oil. Remove the mint leaves from the stems and add.
2. Puree with the blender or in the food processor.
3. The recipe makes 190 g pesto.