Posted by fourclankitchen on May 27, 2012
This is a wonderful variation on pesto. You can use your favorite pesto recipe and swap out the pine nuts for the pitsachio nuts. Or use the one below. I had cilantro, so I used cilantro. Parsley would have been fine too. You just can’t sub out the basil, is all. The pesto will keep in the freezer and if you add a film of oil on top, it will also mostly retain its color. The pesto is great with pasta, as a dip, as a flavoring agent for soup, smeared on bread, you name it. So it is a really versatile little condiment to have in your repertoire.
2 cups basil leaves (tender stems and all), rinsed and drained
1 cup cilantro leaves (tender stems and all), rinsed and drained
2 sprigs mint
2 cloves garlic
1/2 cup good olive oil
1/2 cup pistachio nuts (I used toasted, salted and shelled)
juice from 1/2 a lime
salt, to taste (you won’t need much since the pistachio nuts are salted)
1. Place the leaves, nuts, salt, lime juice, garlic in a food processor and pulse till a paste forms.
2. With the processor running, drizzle in the oil till a smooth pesto like paste forms. Depending on how tightly you have packed the leaves, the amount of oil will differ.
3. Taste and adjust the salt.