Yes, you may have seen pistachio pesto elsewhere but I contend that this stuff is highly personalizable.
That said, make sure you use GREAT pistachios with good flavor. I use salted roasted pistachios and then only add salt at the end so I don’t oversalt. I also try to only use nuts that I’ve just purchased because I’ve found pistachios lose flavor and color as they age on the counter. This is a brilliant green if you use fresh nuts and basil.
This dish always gets raves when I serve it as a dip for crackers or rustic bread. Feel free to play with it too. Some like more garlic but keep in mind, too much garlic will hide the other flavors.
SnarkyVegan’s Pistachio Pesto
- 1 1/2 c. pistachios
- 2 cloves garlic
- 1 big handful of fresh basil, I just throw the stems in and all since it’s being processed (more fiber for you omnis with plunger fetishes ;-)
- scant 1/4 c. fresh lemon juice, to taste, if you’re not crazy about lemon juice, add just 2 T. first and go from there, keeps color and adds spunk
- 1/4 c olive oil
- 1/2 c warm water
- salt and fresh ground pepper to taste
Grind the nuts and garlic in a processor until fine. Add basil, oil, lemon juice and water while processing until a stiff saucy consistency, not soupy. Scrape sides as needed. S&P as needed. Toss w pasta in bigass bowl. I garnish with quartered red cherry tomatoes. If you’re mixing with pasta, you may need a touch more salt than if you use it as a dip.
And that’s all my secrets you’re getting today. Yeah, I left one thing out on purpose!
March 7, 2011 at 10:55 pm
Wow, you posted your recipe! Nice!!
March 8, 2011 at 6:22 am
Yowza, this sounds great! I wonder what this might be like with either a quarter teaspoon of almond extract (accentuate the creamy nuttiness), or a teaspoon of chipotle chili powder (bring out the zestiness), or a half teaspoon of liquid smoke (smoked pistachios anyone?). This might be good done with smoky almonds too instead of pistachios. A version done with cinnamon almonds and curry paste would make a great flavor base for a nice big veggie stir fry. This is really versatile!
March 8, 2011 at 1:29 pm
March 9, 2011 at 6:40 pm
Nope, it’s not coriander. But I ain’t telling ;-P
Yep, this is very versatile. You could do many things with this approach to a pesto.
Yeah, I’d been putting it off for a long time but started noticing other folks were working on the pistachio angle so thought I’d better get on the horn. Trick is to make it your own by doing something extra.
April 4, 2011 at 7:44 am
Yaay! I ate at a really awesome little vegan restaurant this weekend, and they put pistachio pesto on my sandwich. It was awesome – I’m glad I came over, I was just thinking about finding a recipe.
April 16, 2011 at 4:06 pm
Pistachio pesto is really very flexible. You could find all sorts of ways to make this your own with various special secret ingredients. Try different basils, try a spice or two but don’t try everything at once. Do some testing and you’ll be surprised how many different tweaks you can develop.