Pistachio Parsley Pesto Recipes

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PARSLEY PESTO



Parsley Pesto image

A twist on the typical basil recipe, this pesto combines flat-leaf parsley and some mint. It's marvelous on sandwiches and pizza and, if you thin it out with a little pasta water, it's a great addition to spaghetti. Shower the dressed bowl with Parmesan and serve.

Provided by Martha Rose Shulman

Categories     brunch, dinner, lunch, condiments, dips and spreads, sandwiches

Time 5m

Yield About 1/2 cup / 5 ounces/ 150 g

Number Of Ingredients 7

2 garlic cloves, halved, green shoot removed, roughly chopped
Salt to taste
2 cups, tightly packed, flat-leaf parsley leaves, coarsely chopped
1 tablespoon, tightly packed, mint leaves, coarsely chopped
1/3 cup extra virgin olive oil, as needed
6 tablespoons freshly grated Parmesan
Freshly ground pepper (optional)

Steps:

  • Turn on a food processor fitted with the steel blade and drop in the garlic. When it is chopped and adhering to the sides of the bowl stop the machine and scrape down the bowl. Alternatively, mash with a generous pinch of salt in a mortar and pestle. Add the parsley and mint to the food processor (or to the mortar and pestle) and process until finely chopped or grind to a paste. With the machine running slowly add the olive oil and process until the mixture is smooth (or slowly work into the mixture using a mortar and pestle). Stop the machine, scrape down the sides of the bowl and add the cheese. Pulse to combine.

Nutrition Facts : @context http, Calories 1024, UnsaturatedFat 68 grams, Carbohydrate 13 grams, Fat 95 grams, Fiber 4 grams, Protein 35 grams, SaturatedFat 24 grams, Sodium 1242 milligrams, Sugar 2 grams

PECAN PARSLEY PEPPER PESTO



Pecan Parsley Pepper Pesto image

Smooth and creamy, this pesto not only makes a wonderful dip, sandwich spread, or soup topping. It can also be used as a punch of color and flavor for hot or cold pasta.

Provided by souplover Sue

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 10m

Yield 32

Number Of Ingredients 8

2 cups flat leaf parsley with stems
2 cups shelled pecans
2 cups extra virgin olive oil
1 cup shaved Parmesan cheese
30 pitted kalamata olives
1 jalapeno pepper, seeded
3 cloves garlic
1 lemon, juiced and zested

Steps:

  • Place the parsley, pecans, olive oil, Parmesan cheese, olives, jalapeno pepper, garlic, lemon juice, and lemon zest in the bowl of a blender or food processor, and pulse until smooth and creamy. Store in refrigerator.

Nutrition Facts : Calories 195.9 calories, Carbohydrate 2.1 g, Cholesterol 2.2 mg, Fat 20.5 g, Fiber 1 g, Protein 1.8 g, SaturatedFat 2.9 g, Sodium 97.8 mg, Sugar 0.3 g

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

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.

CHICKEN WITH PISTACHIO-PARSLEY PESTO



Chicken with Pistachio-Parsley Pesto image

Provided by Robin Miller : Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 8

1 (1-pound) box fusilli
1/3 cup plus 1 tablespoon reduced-sodium chicken broth, and more if needed
1 pound cubed chicken
1 packed cup fresh parsley leaves
2 tablespoons roasted pistachio nuts
3 cloves garlic, peeled
Salt
Ground black pepper

Steps:

  • Cook fusilli according to package directions.
  • Heat 1 tablespoon of the broth in a large skillet over medium heat. Add chicken and cook 5 minutes, until golden brown on all sides.
  • Meanwhile, in a blender, combine parsley, remaining broth, pistachio nuts, and garlic. Process until smooth, adding more broth, if necessary, to create a sauce-like consistency.
  • Add sauce to chicken in skillet and cook 1 minute to heat through. Season, to taste, with salt and black pepper. Serve immediately.

SCALLOPS AND PASTA WITH PISTACHIO-PARSLEY PESTO



Scallops and Pasta With Pistachio-Parsley Pesto image

The pesto can be made two days ahead; cover and chill. Use sea scallops not bay scallops. Sea scallops are larger and make for a nice intimate dinner for two. Bon apetit! This comes from Cooking Light, November 1996.

Provided by Manami

Categories     One Dish Meal

Time 25m

Yield 2 serving(s)

Number Of Ingredients 16

1 cup chopped parsley
3 tablespoons coarsely chopped pistachios
1 teaspoon grated lemon rind
1/4 teaspoon ground cumin
1/4 teaspoon fresh ground black pepper
1/8 teaspoon salt
1/8 teaspoon paprika
2 tablespoons fresh lemon juice
1 1/4 teaspoons olive oil
3/4 lb sea scallops
1/4 cup all-purpose flour
1/8 teaspoon salt
2 teaspoons butter or 2 teaspoons margarine
2 cups angel hair pasta, cooked (about 4 oz uncooked)
fresh ground pepper, to taste
parsley sprig (optional)

Steps:

  • Place first 9 ingredients in a food processor; process until smooth, scraping down sides of processor bowl occasionally.
  • Combine scallops, flour, and 1/8 teaspoon salt in large zip-lock plastic bag; seal, and shake to coat.
  • Heat butter or margarine in nonstick skillet over medium-high heat.
  • Add scallops; cook 3-1/2 minutes on each side or until scallops are done.
  • Combine pesto mixture and pasta in a large bowl, tossing well.
  • Arrange 1 cup pasta on each plate, and divide the scallops evenly between plates.
  • Sprinkle with pepper; garnish with parsley, if desired.

Nutrition Facts : Calories 346.6, Fat 13.5, SaturatedFat 3.6, Cholesterol 66.3, Sodium 610.3, Carbohydrate 22.9, Fiber 2.9, Sugar 1.6, Protein 33.7

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