pistachio pesto
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By Teri Turner and Melissa Hartwig
Recipe from No Crumbs Left: Recipes for Everyday Food Made Marvelous
Ingredients
- 1 cup shelled raw pistachios
- 1 cup fresh basil leaves
- 1 cup fresh flat-leaf parsley leaves
- 3 garlic cloves, pressed
- 1/2 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- 1
In a food processor, pulse the raw pistachios until coarsely chopped. Add the basil, parsley, and garlic and pulse until mixed well.
- 2
With the motor running, slowly add the olive oil, about one-third at a time, and process until combined well. Add the lemon juice, salt, and pepper and pulse until combined well.
- 3
Serve immediately or store in an airtight container in the refrigerator for up to 2 weeks.
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