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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Those new potatoes will pair up nice with the garden peas!!!

Creamed Garden Potatoes and Peas Recipe We all have comfort foods...this one is mine, My Gardner Guy approves!!! Ingredients 2...