May 21, 2020

Pistachio-Walnut Pesto

Loving toasted walnuts, I tweaked Teri's recipe and result is delicious.

Yield 1 & 1/2 cups

1/2 cup raw pistachio
1/2 cup walnut pieces
½  cup olive oil (for thicker version use a little bit less oil)
3 cloves garlic, put through the press
1 cup fresh basil leaves
1 cup fresh flat leaf parsley
3 Tbsp lemon juice
1/2 teaspoon salt
1/4 teaspoon black ground pepper

Heat a large frying pan over medium-high heat. Add the walnuts to the hot, dry pan, only toasting as many walnuts as fit in the pan in a single layer. Cook, watching constantly and stirring frequently until the walnuts start to brown and they smell toasted about 5 minutes.

In the food processor, pulse raw pistachios and toasted walnuts until coarsely chopped. Add the pressed garlic, basil and parsley. When all of that is mixed well, slowly add lemon juice, salt and pepper. With motor running, add olive oil and combine until well mixed.

Serve immediately or store in airtight container in refrigerator up to 2 weeks.

Base recipe comes from "No crumbs left" by Teri Turner

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