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Cranberry Pistachio Pine Nut Pesto
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Description
I originally came up with this recipe after making balsamic roasted Brussels sprouts about 1001 times in the cafe. I was bored with it and decided to gourmet it up a bit. Cranberry Pistachio Pine Nut Pesto would also be incredible as a crostini appetizer, stuffed inside a chicken breast or wrapped into puff pastry with brie.
Ingredients
- ¼ cups Shelled Pistachios
- ¼ cups Pine Nuts
- ½ cups Dried Cranberries
- 3 cloves Roasted Garlic (or Sub 1 Raw Garlic Clove For The 3 Roasted Cloves)
- ⅓ cups Parsley (I Just Use A Handful)
- 1 Lemon, Juiced
- ½ cups Extra Virgin Olive Oil
- Sea Salt And Freshly Ground Pepper To Taste
Preparation
Place the pistachios, pine nuts, cranberries, garlic, parsley and lemon juice into a food processor and process until very finely chopped. While the food processor is running, slowly drizzle in olive oil. Season with salt and black pepper to taste. The pesto should be slightly sweet and salty.
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