Pistachio Herb Pesto

from Pestos, Tapenades & Spreads

Posted by Chronicle Books

About

This pesto is woven together with different herbal accents making for a complex topping. The crunchy texture and concentrated flavor create a dynamic crust for pork chops or sea bass.

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You Will Need (8 things)

  • ¼ cup freshly grated Parmesan
  • 1 ½ tbsp fresh Lemon Juice
  • 1 clove Garlic , minced
  • 1 tbsp chopped fresh Tarragon
  • 3 tbsp chopped fresh flat-leaf Parsley
  • 2 tbsp Lemon Thyme
  • ½ cup roasted, salted Pistachios
  • 4 tbsp to 5 tablespoons Olive Oil

Steps (1 step, 20 minutes)

  1. 1

    Place the nuts, thyme, parsley, tarragon, garlic, lemon juice and Parmesan cheese into the bowl of a food processor and pulse until a coarse mixture forms. With the machine running gradually stream in the oil and blend until the pesto emulsifies.

    Makes about 1 cup

    Serving Suggestions
    Generously spoon over grilled or roasted pork chops.
    For a simple salad, thin the pesto with more olive oil, and spoon over thick slices of fresh heirloom tomatoes.
    Paddle a thick layer of this pesto onto sea bass or halibut and broil or bake.