Prep 5 mins
Cook 0 mins
"I originally came up with this recipe after making Balsamic Roasted Brussels Sprouts 1001 times in the cafe. I was bored with it and decided to "gourmet it up" a bit.. So I made Cranberry Pistachio Pine Nut Pesto to put on them. DELICIOUS! The pesto was sooooo good that I decided to incorporate it into other dishes. *Cranberry Pistachio Pine Nut Pesto would be incredible as a crostini appetizer, stuffed inside a chicken breast or wrapped into puff pastry with brie.. My mouth is already watering thinking about it."
- Place the pistachios, pine nuts, cranberries, garlic, parsley and lemon juice into a food processor and process until very finely chopped. While the food processor is running, slowly drizzle in olive oil.
- Season with salt and black pepper to taste.
- The pesto should be slightly sweet and salty.