PISTACHIO PESTO RECIPE RECIPES

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PISTACHIO PESTO RECIPE - FOOD.COM



Pistachio Pesto Recipe - Food.com image

This is a slight change from the original pesto. Lemon zest keeps it lively. Pistachio's keeps it a little cheaper then pine nuts. If you don't like cilantro use all basil. I myself love cilantro. Serve over hot pasta, dollop of pesto in vegetable or chicken soup, use pesto instead of your favorite spread on your sandwich, top a pizza with it and spread some on salmon or chicken then bake.

Total Time 15 minutes

Prep Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 325.8, FatContent 29.4, SaturatedFatContent 4.7, CholesterolContent 5.5, SodiumContent 98, CarbohydrateContent 9.8, FiberContent 3.6, SugarContent 2.5, ProteinContent 9.3

PISTACHIO AND MINT PESTO RECIPE | BON APPÉTIT



Pistachio and Mint Pesto Recipe | Bon Appétit image

An herbaceous, zippy pesto to serve with crudités or whatever else inspires you. There’s really no way to avoid bruising the mint when blitzing it to a paste in a blender, so don’t be alarmed when this pesto turns a forest-green color. Any leftover pesto will happily transform deeply roasted root vegetables into something worthy of center stage. This recipe is from Montreal’s cozy-cool coffee-pizza-wine restaurant Elena.

Provided by Janice Tiefenbach

Yield Makes about ¾ cup

Number Of Ingredients 7

? cup raw pistachios
? cup extra-virgin olive oil
1 tsp. kosher salt
¼ tsp. freshly ground black pepper
2 cups (packed) mint leaves, plus more small leaves for serving
½ oz. finely grated Parmesan (about ½ cup)
½ lemon

Steps:

  • Preheat oven to 350°. Toast nuts on a rimmed baking sheet, tossing once, until golden brown, 5–8 minutes. Let cool. Finely chop 1 Tbsp. nuts and set aside.
  • Blend oil, salt, pepper, and remaining nuts in a blender until nuts are finely ground. Add 2 cups mint and blend until a coarse purée forms; season with salt and pepper. Transfer dip to a small bowl; stir in Parmesan.
  • Just before serving, squeeze juice from lemon into dip and stir well. Scatter some mint leaves and reserved toasted nuts over.

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