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Cilantro, Roasted Pepper & Pistachio Pesto
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Description
Cilantro, Roasted Pepper & Pistachio Pesto (shown with pasta and shrimp) is yummy with pasta, bruschetta or as a chili topping. It’s simple, too.
Ingredients
- ⅓ cups Pistachios; Roasted (pine Nuts Or Walnuts May Be Substituted)
- 2 whole Garlic Cloves
- 2 whole Poblano Peppers; Roasted, Seeded And Peeled
- 1 whole Jalapeno Pepper; Roasted, Seeded And Peeled
- 1 cup Cilantro; Loosely Packed
- 2 Tablespoons Extra Virgin Olive Oil
- ½ cups Parmesan Cheese, Shredded
- 1 pinch Salt And Pepper, to taste
Preparation
Process nuts and garlic in a food processor until finely minced.
Add peppers and cilantro and process while slowly streaming in the olive oil until smooth.
Add cheese and pulse a few times until blended.
Salt and pepper to taste.
Refrigerate covered until ready to serve.
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monstermama on 3.8.2010
Looks delicious! Thanks for sharing.
Mickey