This pesto will make enough to dress about a ½# of pasta or a double batch of the preceding recipe for pappardelle pasta. Leftover Mascarpone Pesto is great as a sandwich spread or folded into scrambled eggs.
Ingredients
½ c. Unsalted Pistachios, shelled
½ c. Mint, loosely packed
½ c. Basil, loosely packed
1 clove Garlic
½ c. Mascarpone Cheese, softened
Fresh Lemon Juice
Instructions
Crush pistachios, mint, basil, and garlic together with a mortar and pestle or pulse in a food processor. Fold into Mascarpone and season with lemon juice, salt, and freshly cracked black pepper.
Recipe by strawberryplum at http://www.strawberryplum.com/pappardelle-pasta-with-mint-basil-pistachio-pesto/