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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is a slight change from the original pesto. Lemon zest keeps it lively. Pistachio's keeps it a little cheaper then pine nuts. If you don't 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. Ingredients:
1 1/2 cups fresh basil |
1/2 cup cilantro |
1 cup shelled dry roasted pistachio nut |
2 -3 cloves garlic |
1/4-2/3 cup olive oil or 1/4-2/3 cup pistachio oil |
1 teaspoon lemons, zest of or 1 teaspoon lime zest |
1/4 cup grated parmesan cheese or 1/4 cup grated asiago cheese |
Directions:
1. Put all of the ingredients in the food processor or blender and puree until smooth.
2. Start with 1/4 cup oil adding more if you need.
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