Pistachio Pesto

Rita~'s Note:

This is a slight change from the original pesto. Lemon zest keeps it lively. Pistachio's keeps it a little cheaper then pine nuts. If you don't like cilantro use all basil. I myself love cilantro. Serve over hot pasta, dollop of pesto in vegetable or chicken soup, use pesto instead of your favorite spread on your sandwich, top a pizza with it and spread some on salmon or chicken then bake.

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 1 1/2 cups fresh basil
• 1/2 cup cilantro
• 1 cup shelled dry roasted pistachio nut
• 2 -3 cloves garlic
• 1/4-2/3 cup olive oil or 1/4-2/3 cup pistachio oil
• 1 teaspoon lemons, zest of or 1 teaspoon lime zest
• 1/4 cup grated parmesan cheese or 1/4 cup grated asiago cheese

Directions:

1. Put all of the ingredients in the food processor or blender and puree until smooth.
2. Start with 1/4 cup oil adding more if you need.

Reviews

[Sandi (From CA)]

Oh Rita, I had no idea this combination could be so good! I used some on paninis and froze the rest into a mini muffin tray resulting in the photo I submitted. Excellent flavor and a great variation on the usual pesto. Thanks!

[currybunny]

One of the best pestos I have ever made, I really recommend this! I used all basil and also added a little lemon juice for that tiny extra kick for our tastes. The pistachios were wonderful once I forcibly explained to my husband that he wasn't allowed to eat them out of my measuring cup! Really delicious, I think I like this even better than the traditional pesto - thanks Rita!

[mspear_2035174]

This is spectacular! Our son is allergic to pine nuts and walnuts but not pistachios. He has never tasted pesto! When I thought of this recipe, husband said, google it! This is the one I used and everyone loves it. Funny thing is, no one notices that there is anything different. I added lemon juice as well and cilantro paste from a tube. I'll be putting it on toasted naan bread for a pizza as well as using on salmon and pasta. Thanks, Food.com!