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Pistachio-Herb Pesto

Pistachio-Herb Pesto
Makes about 1 cup

Click here for a printable version of the recipe.

This pesto is woven together with different herbal accents making for a complex topping. The crunchy texture and concentrated flavor create a dynamic crust for pork chops or sea bass.
 
1/2 cup salted roasted pistachio nuts
2 tablespoons chopped fresh lemon thyme
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh tarragon
1 garlic clove, minced
1-1/2 tablespoons fresh lemon juice
1/4 cup freshly grated Parmesan cheese
4 to 5 tablespoons olive oil
 
Place the nuts, thyme, parsley, tarragon, garlic, lemon juice, and cheese in the bowl of a food processor and pulse until a coarse mixture forms. With the machine running, gradually stream in the oil and blend until the pesto emulsifies.
 
Serving Suggestions
Generously spoon over grilled or roasted pork chops. For a simple salad, thin the pesto with more olive oil and spoon over thick slices of fresh heirloom tomatoes. Paddle a thick layer of this pesto onto sea bass or halibut and broil or bake.

 

 

Ingredients

Processing

Processed

Cookbook
Chef Central - Paramus | 240 Route 17 North | Paramus | NJ | 07652 | (201) 576-1000| Copyright 2012 - Acorn Advisors
Chef Central - Hartsdale | 45 South Central Avenue | Hartsdale | NY | 10530 | (914) 328-1376