Pistachio Watercress And Gouda Pesto Recipes

WATERCRESS, PISTACHIO AND ORANGE-BLOSSOM SALAD

Watercress, Pistachio and Orange-Blossom Salad image

Tarragon, basil, dill and cilantro are elevated from garnish to the centerpiece of this dish from Yotam Ottolenghi.

Provided by Ligaya Mishan

Categories quick, weekday, salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 tablespoons olive oil
1 1/2 tablespoons lemon juice, more to taste
1 teaspoon orange-blossom water
Salt
black pepper to taste
3 1/2 cups watercress, thick stalks removed
Scant 1 cup basil leaves
1 1/2 cups cilantro leaves
1/4 cup dill
1/4 cup tarragon leaves
1/3 cup shelled unsalted pistachios, lightly toasted and coarsely crushed

Steps:

Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, orange-blossom water and salt and pepper.
In a large bowl, place watercress and herbs. Set aside until you are ready to serve the salad; you can leave greens in refrigerator in an airtight container for a few hours. Just before serving, pour dressing and pistachios over the leaves and toss gently.

Nutrition Facts : @context http, Calories 192, UnsaturatedFat 15 grams, Carbohydrate 5 grams, Fat 18 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 175 milligrams, Sugar 1 gram

PISTACHIO PESTO PASTA

Pistachio Pesto Pasta image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 8

Ingredients

Kosher salt and freshly ground black pepper
1 pound fettuccine
1 cup roasted shelled pistachios
3/4 cup fresh basil leaves, plus more for garnish
1/2 cup extra-virgin olive oil
1/4 cup grated Parmesan, plus more for serving
3 cloves garlic, roughly chopped
Zest and juice of 1 lemon

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.

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