Pistachio Herb Pesto from Platters and Boards
Reprinted from Platters and Boards by Shelly Westerhausen and Wyatt Worcel with permission by Chronicle Books, 2018. We use a lot of fresh herbs for garnish in this book, so this recipe is a perfect way to use up any leftovers.
INGREDIENTS
Nutrition- 3
- 1⁄3cup pistachios
- 1tablespoon fresh lemon juice
- 2tablespoons grated parmesan cheese
- 1⁄2cup olive oil
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DIRECTIONS
- In a food processor, pulse the herb leaves, pistachios, garlic clove, lemon juice, and Parmesan five times or until everything is chopped into small pieces. With the food processor running, slowly pour in the olive oil and process until a thick pesto forms, about 15 seconds. Season with salt and pepper.
- Serve right away or store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving, as the olive oil may solidify in the refrigerator.
- Get the book here: https://www.amazon.com/Platters-Boards-Beautiful-Spreads-Occasion/dp/1452164150/.
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