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!
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!
Crazy good. We could not stop eating it. Double the recipe if you can.
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!
I have a bumper crop of mint, so substituted the basil for mint (I cut the quantity down) and left out the cilantro. Yummy, yummy...served over orecchiette (hot or cold).
delicious and nutty. i really enjoy the pistachio flavor--it is a little stronger than pine nuts. i did not have cilantro this time, but i will include it next time!