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Pistachio Pesto
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Description
This recipe came about when I had an abundance of fresh herbs to use up before they turned. Toss some with pasta, mix some with mayo for a unique aioli, the sky’s the limit!
Ingredients
- ⅓ cups Pistachios, Shelled
- ⅓ cups Grated Parmesan Cheese
- 1 clove Garlic
- ⅓ cups Olive Oil
- 1 cup Packed Fresh Basil And Chives
- Salt And Pepper, To Taste (I Used Salted Pistachios So Left Out The Salt)
- Crushed Red Pepper, To Taste
- 1 teaspoon Lemon Zest (optional)
Preparation
Place nuts and cheese in a food processor fitted with sabatier blade (S-shaped). Pulse a couple times until nuts are chopped. Add garlic and pulse. Add half of herbs and oil; pulse. Add remaining herbs and oil; pulse. Add seasonings and lemon zest, if using. Process to desired texture. Add more oil if a looser consistency is desired.
Store in an airtight container in the refrigerator for up to 1 week.
This may be frozen for later use. Spoon into an ice cube tray and freeze. Remove from tray and transfer to a plastic freezer bag or the like.
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