Sunday, June 1, 2014

Pistachio Pesto- version 2- and just as Heavenly!

I love pistachios and I love pesto- a marriage made in heaven!  This version is simpler than the first- there's no garlic, no parmesan, no herbs- just pistachios...  See which one you prefer.

To make 2 1/2 cups.

2 cups     pistachios, shelled
1 cup      olive oil
2 tsp       sherry vinegar
salt and pepper to taste

Place the nuts in a food processor and chop until fine.  Add the oil and the vinegar and process to a coarse paste.  Taste and season with salt and pepper.

You can refrigerate the pesto in an airtight container for up to a week or you can freeze (in ice cube trays) for up to two months.

Drizzle it on pizza, on your favourite pasta or soup or spread it on your sandwiches.

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