Recipe by Rita~
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.
Top Review by 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!
- 354.88 ml fresh basil
- 118.29 ml cilantro
- 236.59 ml shelled dry roasted pistachio nut
- 2-3 clove garlic
- 59.14-158.51 ml olive oil or 59.14-158.51 ml pistachio oil
- 4.92 ml lemons, zest of or 4.92 ml lime zest
- 59.14 ml grated parmesan cheese or 59.14 ml grated asiago cheese