Pistachio Pesto à la Kris
Talk seems to always loop back around to food. Like a cat taunting a mouse- circling, pursuing then whacking it about before reeling it back in. Could be an amusing find, a newly discovered item or something revisited- the topic is inevitably exposed. Such was the case recently catching up with my friend Kris.
I was digging for a term of the week to share with you but we got hooked on pesto. Do people adore pesto like me? I suppose it’s similar to anchovies, you love or hate them.
I equate pesto to bacon. How can you go wrong with something that pleases with a huge flavor.
But why pistachio I asked? Kris loves the concept and general taste of pesto, but isn’t a fan of pine nuts. She thought the woodiness of roasted pistachio skins would create an alluring texture. Turns out the recipe she recently tried took her stomach to an ethereal home.
I haven’t made this version yet but wanted to share it while basil is still flourishing.
Pistachio Basil Pesto (Yield: about 2 cups)
2 garlic cloves
1/2 cup pistachios, shelled
2 cups loosely packed basil
1 tablespoon lemon juice
1/2 teaspoon salt
1/3 cup extra-virgin olive oil
1/4 cup Parmigiano Reggiano cheese, grated
Place garlic in a food processor; pulse until chopped.
Add pistachios, basil, lemon juice and salt; pulse until nuts are finely chopped.
Add olive oil gradually through food chute and process until well combined.
Add cheese and pulse 2 or 3 times.
Recipe source: www.relishmag.com