This bright, zesty pesto is made with locally grown California pistachios instead of imported pinenuts from China – and it’s so much better! Serve spread on freshly made homemade crostini, or use to top grilled or roasted vegetables. Stir a few tablespoons of pesto into fresh pasta. It’s divine stirred into aioli and used as a spread on grilled chicken sandwiches on focaccia bread.
INGREDIENTS:
2 cups packed basil
1 cup extra virgin olive oil*
1 cup dry-roasted pistachios
1/2 cup packed cilantro
1/2 cup finely grated parmesan
1 teaspoon lemon zest
3 cloves garlic
Salt and freshly ground black pepper, to taste
*If available, use 3/4 cup extra virgin olive oil and 1/4 cup of Meyer lemon infused olive oil from Valencia Creek Farms
METHOD:
In the bowl of a food processor, place basil, olive oil, pistachios, cilantro, parmesan, lemon zest, and garlic and process until finely chopped; season with salt and pepper.
SOURCE: Adapted from recipe in Saveur
