Pistachio Oregano Pesto Recipes

PISTACHIO-OLIVE PESTO

Pistachio-Olive Pesto image

If you like pesto and tapenade, you'll adore this basil-and-pistachio sauce with chunks of black olive.

Provided by Food Network Kitchen

Time 10m

Yield about 1 cup

Number Of Ingredients 8

Ingredients

1/3 cup lightly toasted pistachios
3 cups loosely packed fresh basil
1 teaspoon chopped garlic
Pinch of red pepper flakes
Kosher salt
1/2 cup coarsely grated Parmesan
1/2 cup extra-virgin olive oil
1/2 cup chopped Kalamata, Gaeta or nicoise olives

Steps:

Put the pistachios in a food processor and pulse until finely ground. Add the basil, garlic, red pepper flakes and 1/4 teaspoon salt and pulse until finely chopped. Add the Parmesan and pulse to combine. With the motor running, slowly pour in the oil and process until combined. Transfer to a bowl and stir in the olives.

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.

PISTACHIO MIXED HERB PESTO

Pistachio Mixed Herb Pesto image

Provided by Alton Brown

Categories condiment

Time 20m

Yield approximately 1 cup

Number Of Ingredients 10

Ingredients

1/2 to 1 clove garlic, peeled
2 cups packed flat-leaf parsley
2 tablespoons fresh lemon thyme leaves
2 tablespoons fresh tarragon leaves
1 tablespoon fresh sage leaves
1 tablespoon fresh oregano leaves
1/2 cup grated Parmesan
3/4 cup roasted pistachios
Salt and pepper
2/3 cup olive oil

Steps:

Into a blender with the motor running, add the garlic and pulse until finely chopped. Add all of the herbs, cheese, pistachios, salt, and pepper to the blender, and blend until finely chopped. With the blender running, add the olive oil in a steady stream until the mixture becomes creamy and emulsified.
Serve over pasta or use as topping for bruschetta.

PISTACHIO-OREGANO PESTO

PISTACHIO-OREGANO PESTO image

Categories Sauce Nut No-Cook

Yield 1 1/4 cups

Number Of Ingredients 1

Ingredients

See below

Steps:

In a food processor, combine 3/4 cup toasted pistachios with 2 chopped garlic cloves, 1 chopped anchovy fillet, 1/2 cup coarsely chopped oregano leaves and 2 tablespoons lemon juice. Pulse to finely chop. Add 3/4 cup olive oil and pulse to form a coarse sauce. Season with salt and pepper.

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2018-05-21 Instructions. In a food processor or blender, pulse the basil, Parmesan, pistachios, garlic, salt and pepper together until finely …
From gimmesomeoven.com
5/5 (10)
Estimated Reading Time 5 mins
Servings 1.5
Total Time 5 mins

In a food processor or blender, pulse the basil, Parmesan, pistachios, garlic, salt and pepper together until finely-chopped.
With the food processor or blender still running, slowly drizzle in the olive oil until it is completely combined. Pause the food processor or blender and scrape down the sides, then pulse again until the mixture is smooth.
Serve immediately. Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.

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Preheat the oven to 350°. Spread the pistachios in a pie plate and toast until lightly browned, about 5 minutes. Let cool completely.
In a food processor, combine the pistachios with the garlic, anchovy, oregano and lemon juice. Pulse to chop. Add the olive oil and pulse to form a coarse sauce. Season with salt and pepper.

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