Pistachio Pesto
This pistachio pesto is terrific in pasta, over grilled fish or chicken, as a dip for raw or grilled vegetables, or as a spread on grilled bread.
By Yankee Magazine|May 06 2020|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanOne of the many house-made sauces at Bresca & the Honey Bee, this pistachio pesto is terrific in pasta, over grilled fish or chicken, as a dip for raw or grilled vegetables, or as a spread on grilled bread.
From “Recipe for Success,” May/June 2020
Yield:
2 cupsIngredients
2 cups firmly packed fresh basil, mint, and/or parsley leaves
1 cup toasted shelled pistachios
1 cup extra-virgin olive oil, plus more as needed
1 small clove garlic
2 tablespoons fresh lemon juice
1 tablespoon fresh lemon zest
½ medium shallot, sliced
¾ teaspoon kosher salt
½ teaspoon crushed red pepper
Instructions
Combine the ingredients in a food processor and pulse, stopping to scrape down the sides, to form a coarse pesto that’s loose enough to drizzle (if needed, add more olive oil 2 tablespoons at a time). The pesto can be stored in a tightly sealed jar in the refrigerator for up to 5 days.
Salted pistachios?