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)
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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.