Pistachio Pesto Recipes
PISTACHIO PESTO
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
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 PESTO PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions.
- While the pasta is cooking, make the pistachio pesto. Combine the pistachios, basil, olive oil, Parmesan, garlic, lemon zest and juice and some salt and pepper in a food processor and process until well combined.
- Reserve 1 cup of the pasta water and drain the pasta. Toss the pasta with the pistachio sauce, thinning with the pasta water for the desired consistency if necessary. Serve with more Parmesan and basil leaves.
PISTACHIO-MINT PESTO
Give this fresh mint-and-pistachio pesto nuance with Pecorino-Romano and chopped green olives.
Provided by Food Network Kitchen
Time 10m
Yield about 1 cup
Number Of Ingredients 9
Steps:
- Put the pistachios in a food processor and pulse until finely ground. Add the mint, garlic, lemon zest, red pepper flakes and 1/4 teaspoon salt and pulse until finely chopped. Add the Pecorino-Romano 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 SAUCE
This recipe comes from "Sauces for Pasta" by Kristie Trabant and Andrea Chesman. It is an interesting variation on the classic pesto which is made with pine nuts or walnuts.
Provided by jennifer in new jer
Categories European
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- combine basil, garlic, cheese and pistachios in a food processor or blender.
- process to mix.
- with the machine running, slowly add the olive oil.
- season with salt and pepper and process to the desired consistency.
- let stand for 5 minutes.
- to serve, thin the pesto with a few tablespoons of hot pasta cooking water and toss with hot fettuccine or linguine.
Nutrition Facts : Calories 332.5, Fat 33.6, SaturatedFat 5.4, Cholesterol 5.5, Sodium 98.3, Carbohydrate 4.6, Fiber 1.9, Sugar 0.9, Protein 5.2
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2018-05-21 In a food processor or blender, pulse the basil, Parmesan, pistachios, garlic, salt and pepper together until finely-chopped. With the food …
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5/5 (10)Estimated Reading Time 5 minsServings 1.5Total Time 5 mins
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5/5 (10)Estimated Reading Time 5 minsServings 1.5Total 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.
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- Toast the pistachio nuts in a dry frying pan over medium-high heat until they are a light brown colour. Keep them moving to prevent burning.
- Add basil leaves, Parmigiano Reggiano, garlic clove and a drizzle of oil to a pestle and mortar and grind until creamy.
- Add the pistachio and grind until they start to break down into smaller chunks and combine. You should have a creamy yet slightly chunky consistency.
- Drizzle the remaining olive oil and continue to grind until you have a creamy paste. We recommend leaving it a little rustic.
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