Pages
- Home
- New Recipes
- Chef Recipes
- Restaurant Recipes
- Hotel Recipes
- Cruise Ship Recipes
- Award Winners
- Cookbooks
- Shows
- Appetizer
- Alcohol Drinks
- Beef
- Bread
- Chicken
- Clams
- Crab
- Dessert
- Dips
- Drinks
- Dressing
- Duck
- Fish
- Lamb
- Lobster
- Mussels
- Oysters
- Pasta
- Pork
- Recipes4Two
- Salad
- Sauce
- Seasoning
- Shrimp
- Soup
- Sandwiches
- Turkey
- Veal
- Veggies
- Chef Tips
- Conversions
- Food Facts
- About
- Downloads
- Sitemap
- Testing
Pistachio Pesto
Yields: 1¼ cups
Chef's Notes:
Pistachio pesto is tin interesting variation on the Classic Basil Pesto and can be used interchangeably in recipes. The pistachios add a subtle nut flavor of their own. Serve it over pasta or use in any recipe specifying a basil pesto.
Ingredients:
2 cups loosely packed fresh basil leaves
2 large cloves garlic
¼ cup freshly grated Parmesan cheese
⅓ cup shelled unsalted pistachio nuts
½ cup olive oil
Salt and freshly ground black pepper
Procedure:
Combine the basil, garlic, cheese, and pistachio nuts in a food processor or blender. Process to mix. With the machine running, slowly add the oil. Season to taste with salt and pepper and process to the desired consistency. Let stand for 5 minutes before serving.
Book: "Very Pesto"
Book Author: Dorothy Rankin
Publisher: Random House
◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈