Pistachio Pesto
Elegant, creamy pistacho pesto - great on sandwiches and for pasta!
Pistachio anything catches my attention - straight from the shell, pistachio butter, pistachio gelato. Why not pistachio pesto!
What is it about the seductive flavor of pistachios? I call it elegant, that complex flavor that's both sweet and meaty, with notes of pine, salt, and a bit of tang.
This pistachio pesto is wonderful on sandwiches, particularly Italian sandwiches, to use as a sauce with pasta, as a dip for crusty focaccia bread. It’s a spoon licker for sure and you are invited to lick. While thinking of pistachios, check out the recipes on this site for Pistachio Gelato and Pistachio Butter Chicken Balls,
Pistachio Pesto:
1 cup shelled pistachios
¼ cup fresh basil, leaves only
¼ cup grated parmesan cheese
¼ cup grated pecorino romano
¼ clove garlic, minced
½ or ¾ cup extra virgin olive oil
salt to taste
-Add pistachios, basil, parmesan, pecorino cheese, garlic, and half the olive oil to a food processor.
-Process in the food processor until ingredients start to blend together, about 1 minute.
-Add the rest of the olive oil, salt to taste, and continue processing until a smooth consistency is reached.
-Set aside or chill, covered, for about 2 hours to allow the flavors to blend. Taste for seasoning and serve.
-Makes 1 3/4 cups pesto. Keep in covered container in refrigerator. Pesto lasts 2 - 3 weeks in the refrigerator. Serve slightly chilled or at room temperature.
Your pistachio pesto is ready! Use as a dip for foccacia, schiacciata, sandwiches, your favorite pasta, or anywhere you use pesto!
Serve pesto as a dip for sliced focaccia bread, sprinkled with more chopped pistachios.
A delicious, luxurious dip or spread for sandwiches or tossed with your favorite warm pasta.
