Monday, January 9, 2012

Pistachio Parsley Pesto

I was having one of those I heart my food processor nights.

When I throw some ingredients into it and it spits out a supernova. Probably the best $30 every spent on kitchen equipment. It almost never lets me down and it certainly didn't with this pesto experiment gone good.

Buttery and bright, this pesto turned everything it touched into something better. The pistachios shine while the parsley brings out an element of freshness. I put it on pierogies one night and mixed it into zucchinis and pasta for my roommate and I the next night. If you LOVE pistachios like I do, this is will be a megahit in your books.

Pistachio Parsley Pesto

1/2 cup roasted, shelled pistachios
1/2 bunch parsley, roughly chopped
1 clove of garlic, minced (use more if you dig it)
1/3 cup extra virgin olive oil
1/2 teaspoon salt
2 tablespoon lemon juice
1/4 cup parmesan 
extra parsley for sprinkling later on

Blend everything together in a food processor until smooth. You may need to add extra olive oil and/or salt and pepper to your liking.


Peter G | Souvlaki For The Soul said...

I've made parsley pesto before using walnuts but not with pistachios! Mmmmm…what a gloriously green combination!

Let Me Eat Cake said...

shut your face with this recipe! those are 3 P's i love! i can't believe i haven't tried pesto with pistachios before I'm all over this recipe!

Banana Wonder said...

Peter - Green is always good, aint it?

Let Me Eat Cake - 3 p's and if you put it on pasta or pierogies or pizza that would be 4. Sonic boom!

Dewi said...

Mmhh, your pistachio pesto sounds really tempting Anna!

Lenia said...

Μπραβο!Εξαιρετικό και ευφάνταστο το πέστο σου!Φιλάκια!

Helen said...

The best sentence ever: "When I throw some ingredients into it and it spits out a supernova."

Looks delicious...AND on top of perogies too! Who would have thought? I love pistachios...which Greek doesn't?

Hmm, wonder how cilantro & chili peppers would work in this recipe instead of the parsley?

Banana Wonder said...

Helen - Cilantro and chilies are an excellent idea! A Mexican style pesto? Hell yes!