Although it’s probably frowned upon to say it in Italy, I think of pesto more as a formula than a single recipe. Hence this mint pesto, from my book “Big Vegan Flavor” (Avery Books, 2024), which is subtly tart and sweet, buttery, lemony and a little tangy. It’s great with most roasted vegetables. Spread on bread or pita for sandwiches or drizzle on cereal bowls, couscous or chickpea salad. Pair it with crackers, crudités, olives and soft vegan cheeses for a dish worth sharing. Instead of pistachios you can also use walnuts.
