Mint, Basil & Pistachio Mascarpone Pesto
Recipe type: Sauce, Dinner, Entree
Cuisine: Italian
Prep time: 
Total time: 
Serves: 4-6
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.
  • 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
  1. 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