This Pistachio Parsley Pesto recipe is a lovely alternative to the normal basil/pine nuts mix. The pistachios give it a lovely, deep, semi-sweetish flavor that paired beautifully with our seared rare lamb chops. It will go equally well tossed with roasted potatoes, pasta, or on grilled steaks.
Making Pistachio Parsley Pesto
When the words pesto come to mind, what do you think?
Pine nuts, basil, olive oil, parm cheese, garlic. Right?
And it's a good one, for sure. But there are many other variations that can be made that are equally good and in some cases better than the standard.
I'm thinking of simple changes, Arugula Walnut Pesto, which of course uses walnuts, Fresh Herb, which uses no nuts at all, and this Pistachio Parsley Pesto that uses pistachio nuts.
Pistachios are one of my favorite nuts. I love their buttery flavor and texture. The BEST pistachios come from Iran, formerly Persia. They are a close relative of the cashew, one of my other favorite nuts, and for the same reason. Both are creamy and buttery.
The health benefits of Pistachios are well documented, as one of the lower-fat nuts, it can help with weight loss, nut for nut. Pistachios are also known to help promote healthy gut bacteria. How sexy is that? They have been shown to lower blood pressure and cholesterol and may promote healthy blood vessels. So bang for the buck, pistachios are a pretty good deal for a healthy diet.
Parsley is also known for its health benefits.
- Rich in antioxidants.
- Supports bone health.
- Contains cancer-fighting substances.
- Rich in nutrients that protect your eyes.
- May improve heart health.
- Parsley extract has antibacterial properties.
So put them together along with heart-healthy extra virgin olive oil and enjoy Pistachio Parsley Pesto on grilled lamb or steak, toss with some boiled new potatoes, or toss with some pasta. It's all good.
Pistachio Parsley Pesto
- 2 cups fresh Italian parsley leaves
- 2 cloves garlic peeled
- ⅓ cup shelled salted and toasted pistachios the newest of the good for you foods!
- ⅓ cup extra virgin olive oil
- 4 tablespoons shredded parmesan cheese
- ½ lemon juiced
- salt and freshly ground pepper to taste
- In a food processor, combine the parsley, garlic, and pistachios. Using on/off pulses, pulse to combine. With the motor running, add the olive oil in a steady stream, process until the mixture is the consistency of grainy mustard. Add the cheese, pulse to combine. Remove to a bowl, add the lemon juice and salt and pepper to taste. (If the pesto seems too thick, thin with a bit of water).
To die for!!! I googled the items I had on hand (love recipe shopping this way) and this is FABULOUS. I added a small amount of basil and used lime instead of lemon. Parsley doesn't get the kudos it deserves and this recipe provides a subtle taste of goodness you won't be expecting.
Hi Lynn, Thanks so much for the feedback. I agree, parsley is way underrated. I love the butteriness of pistachio, and think it helps mellow the parsley a bit. Lime for lemon, I'll have to try that myself. Cheers ~ Lindy