"Today I had a hankering for this pistachio pesto which, you may recall, is absolutely out of this world. In the food processor blend a cup of raw pistachios. Add two cloves of chopped garlic, a cup of basil and another of flat leaf parsley. Slowly add a half a cup or more of olive oil and 3 tablespoons of lemon juice and salt and pepper. (Is it wrong to eat it by the spoonful?!) I grilled some shrimp and tossed in a couple of spoonfuls to coat, and it was a winner. This pesto is a no-brainer with pasta or as a spread, but I'm thinking pistachio Paleo meatloaf! What would you use this in?
If that isn't fabulous enough I'm happy to say that I've partnered with @lisa_vipond and @allclad for a Valentine's Day weekend give away. Stay tuned!
#bonappetit #foodandwine #thekitchn #pesto #greencitymarket"
Pistachio Pesto
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Recipe Intro From nocrumbsleft
Pistachio pesto is one of my favorite Whole30 discoveries and a go-to item in my Whole30 cooking. Whether I’m rolling eggplant in it, stuffing chicken with it, or using it in chicken salad, pistachio pesto enhances so many Whole30 dishes.
INGREDIENTS
1 cup raw pistachios
2 garlic cloves, chopped
1 cup basil
1 cup flat leaf parsley
1/2 cup olive oil
3 tablespoons of lemon juice
Salt and pepper, to taste
DIRECTIONS
In a food processor, blend together pistachios, garlic, basil and parsley. Slowly add olive oil and lemon juice. Season with salt and pepper.