Pistachio Mixed Herb Pesto Recipes

PISTACHIO PESTO

Pistachio Pesto image

This is a slight change from the original pesto. Lemon zest keeps it lively. Pistachio's keeps it a little cheaper then pine nuts. If you don't like cilantro use all basil. I myself love cilantro. Serve over hot pasta, dollop of pesto in vegetable or chicken soup, use pesto instead of your favorite spread on your sandwich, top a pizza with it and spread some on salmon or chicken then bake.

Provided by Rita1652

Categories Cheese

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 cups fresh basil
1/2 cup cilantro
1 cup shelled dry roasted pistachio nut
2 -3 cloves garlic
1/4-2/3 cup olive oil or 1/4-2/3 cup pistachio oil
1 teaspoon lemons, zest of or 1 teaspoon lime zest
1/4 cup grated parmesan cheese or 1/4 cup grated asiago cheese

Steps:

Put all of the ingredients in the food processor or blender and puree until smooth.
Start with 1/4 cup oil adding more if you need.

MIXED HERB PESTO

Mixed Herb Pesto image

Give basil some buddies in this pesto that includes parsley, thyme and oregano.

Provided by Food Network Kitchen

Time 10m

Yield about 1 cup

Number Of Ingredients 9

Ingredients

1/3 cup lightly toasted pine nuts
1 1/2 cups loosely packed fresh basil
1 1/2 cups loosely packed fresh parsley
1 teaspoon chopped garlic
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh thyme
Kosher salt
1/2 cup coarsely grated Parmesan
1/2 cup extra-virgin olive oil

Steps:

Put the almonds in a food processor and pulse until finely ground. Add the basil, parsley, garlic, oregano, thyme and 1/4 teaspoon salt and pulse until finely chopped. Add the Parmesan and pulse to combine. With the food processor on, slowly pour in the oil and process until combined. Transfer to a bowl.

PISTACHIO HERB PESTO FROM PLATTERS AND BOARDS

Pistachio Herb Pesto from Platters and Boards image

Reprinted from Platters and Boards by Shelly Westerhausen and Wyatt Worcel with permission by Chronicle Books, 2018. We use a lot of fresh herbs for garnish in this book, so this recipe is a perfect way to use up any leftovers.

Provided by Food.com

Categories Nuts

Time 10m

Yield 1 Cup

Number Of Ingredients 8

Ingredients

3 cups fresh herbs, leaves (such as basil, mint, sage, or parsley)
1/3 cup pistachios
1 garlic clove
1 tablespoon fresh lemon juice
2 tablespoons grated parmesan cheese
1/2 cup olive oil
fine sea salt
fresh ground black pepper

Steps:

In a food processor, pulse the herb leaves, pistachios, garlic clove, lemon juice, and Parmesan five times or until everything is chopped into small pieces. With the food processor running, slowly pour in the olive oil and process until a thick pesto forms, about 15 seconds. Season with salt and pepper.
Serve right away or store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving, as the olive oil may solidify in the refrigerator.
Get the book here: https://www.amazon.com/Platters-Boards-Beautiful-Spreads-Occasion/dp/1452164150/.

Nutrition Facts : Calories 1235.7, Fat 129.5, SaturatedFat 18.9, Cholesterol 8.8, Sodium 156.1, Carbohydrate 13.7, Fiber 4.3, Sugar 3.6, Protein 12.4

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