This pesto is a delightful twist on traditional basil pesto, offering a unique flavor profile that’s both vegan and gluten-free. The recipe is versatile, allowing you to adjust ingredients to suit your taste preferences. It’s a perfect blend for pasta, rice, sandwiches, roasted vegetables, fish or chicken, and appetizer spread or dip.
Pistachio Basil Cilantro Pesto
Ingredients:
1 ½ cups fresh basil
½ cup fresh cilantro
1 cup shelled dry roasted pistachio nuts
2-3 cloves of garlic
1/4 to 2/3 cup olive oil
1 teas lemon or lime zest
¼ cup grated parmesan or asiago cheese
salt and pepper to taste
Directions:
1. Combine basil, cilantro, pistachios, garlic, and lemon or lime juice in a food processor.
2. Process until coarsely chopped.
3. Gradually add olive oil while processing until smooth.
4. Season with salt and pepper to taste.
5. Adjust consistency with additional oil or water if needed.
Yield: 1 1/2 cups
Total Time: 5 - 10 minutes
Tips
When purchasing pistachio nut meats (shelled pistachios), opt for unsalted or lightly salted varieties to control sodium intake.
Recipe by Rita1652/Food.com
Photo credit: anourishingplate.com