Pistachio Pesto
From DetroitTokyo 12 years ago
- 5min to make
- Serves 1/2 cup
This recipe came about when I had an abundance of fresh herbs to use up before they turned. Toss some with pasta, mix some with mayo for a unique aioli, the sky's the limit! Oh yes, and World Pistachio Day is tomorrow (Feb 26).
Ingredients
- 1/3 cup pistachios, shelled shopping list
- 1/4-1/3 cup parmesan cheese, grated shopping list
- 1 garlic clove shopping list
- 1 cup packed fresh basil and chives shopping list
- 1/4-1/3 cup olive oil shopping list
- salt and pepper, to taste* shopping list
- crushed red pepper, to taste shopping list
- 1 tsp lemon zest (optional) shopping list
- *My pistachios were salted so I didn't add any additional salt. shopping list
How to make it
- Place nuts and cheese in food processor fitted with sabatier blade (S-shaped). Pulse a couple times until nuts are chopped. Add garlic and pulse. Add half of herbs & oil, pulse. Add remaining herbs & oil, pulse. Add seasonings and lemon zest if using. Process to desired texture. Add more oil if a looser consistency is desired.
- Store in an airtight container in the refrigerator for up to a week.
- This may be frozen for later use. Spoon into ice cube tray and freeze. Remove from tray and transfer to plastic freezer bag or the like.
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