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.
⅓cupshelled salted and toasted pistachiosthe newest of the good for you foods!
⅓cupextra virgin olive oil
4tablespoonsshredded parmesan cheese
salt and freshly ground pepperto 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).