Montagu Pistachio, Mint and Lime Pesto

Nuts and Bolts Father's Day Gift

Montagu pistachio, mint and lime pesto served with grilled chicken, fish and boerewors. A winning recipe from Chef Mynhardt! 

Serves: 6-8 people
Prep Time: 15 minutes
Cooking Time: 45 minutes
Oven Temperature: 180 degrees Celsius

Easy to make


Pistachio pesto
  • 200g Montagu raw pistachio kernels
  • 1 large handful of fresh mint leaves, about 60g
  • Zest and juice of 2 limes
  • 50g grated parmesan cheese
  • Willow Creek lemon flavoured olive oil
  • Salt and pepper to taste

To serve
  • 1 BBQ sauce marinated flattened chicken
  • 3 small sea breams or any other large white fish that can be cooked on the braai, ask your fish monger to gut and scale the fish for you
  • 1kg boerewors


Pistachio pesto
  1. Place the pistachios on a baking tray and toast for 5-10 minutes.
  2. Place the pistachios in a food processor and blend until it looks like very fine green breadcrumbs.
  3. Add the mint, lime zest and juice and cheese and blend until combined.
  4. While the machine is running, add some olive oil until it forms a paste. You can add more or less depending on how thick you like your pesto.
  5. Season to taste and keep refridgerated until your meat is ready.

To serve
  1. Grill your chicken, fish and boerewors to your liking.
  2. Serve the pesto with the meats and fish.
  3. The smokey flavour of the meats and fish go very well with the flavour of the pistachio, mint and lime.
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