Pistachios make a wonderful complement to mint’s bright, unmistakable flavor. You can make this with or without cheese, or with a vegan substitute for cheese. Yields 2 cups.
- 4 cloves garlic
- 1 qt mint leaves
- 1 c olive oil
- 2 T umeboshi paste
- 1/4 c white miso
- 1 c pistachios simmered 5 min to soften
- salt if needed
In a food processor start with mint and garlic. Add oil, then umeboshi paste, miso, nuts, and possibly salt.