Monday, July 16, 2012

Pistachio-Basil Pesto

Some recipes just embody a season—pesto is one of them. A product of overgrown herb gardens, green and earthy pesto is undoubtably summer's sauce. This version swaps traditional pine nuts for pistachios and is a great atop steak, tossed in pasta and mixed in morning eggs...I have use many other greens to create great tasting pesto's....follow this link for some pesto recipes...

Garden Peas makes a great tasting pesto....

2 cloves garlic
1/2 cup shelled pistachios
2 cups loosely packed basil
1 tablespoon lemon juice
1/2 teaspoon salt
1/3 cup extra-virgin olive oil
1/4 cup Parmigiano Reggiano cheese

 Place garlic in food processor; pulse until chopped. Add pistachios, basil, lemon juice and salt; pulse until nuts are finely chopped. Add olive oil gradually through food chute and process until well combined. Add cheese and pulse 2 or 3 times

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