Pistachio Pesto
This is a slight change from the original pesto. Lemon zest keeps it lively. Pistachios keep it a little cheaper than pine nuts. If you dont 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.
This is a slight change from the original pesto. Lemon zest keeps it lively. Pistachios keep it a little cheaper than pine nuts. If you dont 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.
- Carbohydrate 0.502611562856188 g
- Cholesterol 0 mg
- Fat 0.103438750086023 g
- Fiber 0.30836250589687 g
- Protein 0.509082187923394 g
- Saturated Fat 0.00671881250551084 g
- Serving Size 1 1 Serving (16g)
- Sodium 0.681812500537643 mg
- Sugar 0.194249056959318 g
- Trans Fat 0.0202686562663981 g
- Calories 4 calories
Step-by-step
- 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.
- Serve with pasta.
Why won't my food processor break down the nuts?
Uneven texture usually stems from overloading the blade chamber or adding all the oil at once. Start by pulsing the dry pistachios and garlic cloves alone until they resemble coarse sand before introducing liquids. This prevents whole pieces from escaping the blades. If your motor stalls, drizzle oil through the feed tube incrementally while the machine runs continuously.
Can I substitute traditional ingredients without altering structure?
Pistachios offer a buttery profile that behaves similarly to pine nuts, though they contain less natural oil. You can substitute Asiago cheese for Parmesan at a direct one-to-one ratio without modifying the fat content. Fresh lemon zest provides acid that brightens heavy dairy fats.
How do I maintain bright green color during storage?
Chlorophyll oxidation turns green sauces brown rapidly when exposed to ambient oxygen. Press a layer of plastic wrap directly onto the surface of the pureed mixture to seal out air, then refrigerate for up to four days. Alternatively, freeze portions in silicone trays for three months.
