Pistachio Pesto
photo by totalnoms
- Ready In:
- 15mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 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
- Put all of the ingredients in the food processor or blender and puree until smooth.
- Start with 1/4 cup oil adding more if you need.
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Reviews
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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!
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I found this recipe as I had pistachios on hand but not pine nuts, and I know you can alter nuts. Pesto can be also made with many edible leaves... I used 1 1/3 c fennel fronds and 2/3 c basil. Added a splash of lemon juice as I ran out of zest and it needed a tad more. If your fronds get a bit dry (they do easily after picked), add a splash of water as you'll need too much oil otherwise. They're a bit more peppery/spicy, but awesome with the lemon and pistachios!
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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!
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RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey