Pistachio Pesto

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Pistachio Pesto is an interesting variation on the Classic Basil Pesto and can be used interchangeably in recipes. The pistachios add a subtle, pleasant flavor of their own. Serve it over pasta or use in any recipe which specifies a basil pesto.

Yield: 1 1/4 cups


2 cups fresh basil leaves
2 large garlic cloves
1/4 cup freshly grated parmesan cheese
1/3 cup shelled unsalted pistachio nuts
1/2 cup olive oil
salt and freshly ground pepper

Pistachio Pesto

Pistachio Pesto
  1. Combine the basil, garlic, cheese, and pistachio nuts in a food processor or blender.
  2. Process to mix. With the machine running, slowly add the olive oil.
  3. Season, to taste with salt and freshly ground pepper and process to the desired consistency.
  4. Let stand 5 minutes before serving.

Source: Pestos!: Cooking With Herb Pastes by Dorothy Rankin 1985, Page 14
on line at India Divine http://www.indiadivine.org/audarya/vegetarian-forum/1305679-pestos-pistachio.html accessed May 5, 2012
for alternate recipe "Grilled Baby Eggplants with Pistachio Pesto"
see http://paulaerbay2.wordpress.com/2008/08/13/recipe-grilled-baby-eggplants-pistachio-pesto/ accessed May 5, 2012