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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This is a lovely pesto alternative to the normal basil/pine nuts mix. It's got a deep lovely, semi-sweetish flavor that went beautifully with our seared rare lamb chops. It would go equally well tossed with roasted potatoes, tossed with pasta, or on grilled steaks. Ingredients:
2 cups fresh italian parsley leaves |
2 cloves garlic, peeled |
1/3 cup shelled salted and toasted pistachios (the newest of the good for you foods!) |
1/3 cup extra virgin olive oil |
4 tablespoons shredded parmesan cheese |
1/2 lemon, juiced |
salt and freshly ground pepper, to taste |
Directions:
1. 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 a 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 to thick, thin with a bit of water).
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