Recipe Wednesdays: Pistachio Pesto
Here is another favorite that is quickly becoming a staple in our “go to” meals. Pistachio Pesto.
The bulk herb of this pesto is Italian Parsley, which we luckily had an abundance of, and is a great alternative to the commonly used basil. Our garden herbs were not complete this year so I had to purchase the rest of this recipe. [The herbs from the market were crammed into little packages, hence why they look so sad.] The substitution of pistachios for walnuts & pine nuts is also a plus since I cannot seem to get enough pistachio anything these days.
I’ve had this recipe kept only as a list of ingredients in my stickies application for a couple years now. I didn’t even record the [very simple] directions or where it came from. When writing this up, I discovered I had adapted it from an episode of Good Eats I had seen forever ago, so the credit goes to Mr. Alton Brown.
1/2 to 1 clove garlic, peeled [1 1/2 or 2 will be too much unless you double or triple the recipe]
2 cups packed flat-leaf parsley
2 tablespoons fresh lemon thyme leaves
2 tablespoons fresh tarragon leaves
1 tablespoon fresh sage leaves
1 tablespoon fresh oregano leaves
1/2 cup grated Parmesan, I usually add a little more
3/4 cup roasted pistachios
Salt and pepper
2/3 cup olive oil
In a food processor or blender with the motor running, add the garlic and pulse until finely chopped. Add all of the herbs, cheese, pistachios, salt, and pepper, and blend until finely chopped. With the blender running, add the olive oil in a steady stream until the mixture becomes creamy and emulsified, or leave it slightly chunky like I do.
I like to double the recipe and freeze individual portions for easy meals later.
Usually we serve with pasta, but it would be great with chicken, on bruschetta or in a roasted vegetable panini –yummm!