MINT AND PISTACHIO PESTO

Mint is an herb native to Europe. It is a hardy and fast growing plant, there are many varieties of mint around the world especially Spearmint and peppermint are two common varieties. Mint is a cooling herb, with a sweet taste and pungent after taste. Mint was originally used as a medicinal herb to treat stomach ache. In Ayurveda it is pacifying for all three doshas (Vata, pitta and kapha) and especially for pitta. Mint is good for Digestion, Bad Breath and Nausea, Liver disorders and also for vomiting. And when we use this herb in cooking it gives it's very delicious aroma to many dishes like Pulao, Biriyani and many curries and if you mix it with lemon and ginger juce can make very refreshing drink. And her is my recipe for MINT AND PISTACHIO PESTO with it's mint and nutty flavor hope you all like this……………….

INGREDIENTS:-----
Fresh Mint Leaves --- 2 cups
Oil --- 1 tab sp
Garlic – 1 tab sp crushed
Pistachios --- 1/4 cup chopped
Green chilies --- 2 (or you can use ground black pepper also)
Lemon juice --- 2 tab sp
Salt to taste
METHOD:---

1. Toast the pistachios till they turn in to a nice color for a few min. over a medium heat. Let them cool then put all ingredients in to a blender except oil and grind till mixture become pureed.
2. Then add oil and grind till pesto become smooth and creamy.
3. Enjoy this delicious pesto with any boiled vegetables or with pasta and also as a dipping for deep fried snack like Falafel.
This is my entry for JFI - MINT hosted by Ashwini at Ashwinis Spicy Cuisine event started by Indira of Mahanandi