I believe the pistachio is an oft-forgotten nut when it comes to pesto.
It’s always about the pine nut and the basil – or even the almond, when it comes to the amazingly simple, yet surprisingly gourmet and luxurious sauce.
I like to fancy things up a bit, and give the humble others a go every once in a while.
Thus, we have a Lemon Pistachio Pesto today…
Lots of lemon ~ LOTS
Lemon Pistachio Pesto
1 cup roasted pistachios (obviously shelled)
1/2 cup shredded parmesan cheese
1/4 cup extra virgin olive oil
1 large handful fresh basil
1 small handful fresh lemon thyme
juice and zest of 1 lemon
1/8 tsp. garlic salt
Combine all ingredients in the bowl of a food processor. Whir until smooth.
Serve over pasta, chicken, potatoes, veggies…you name it! The possibilities are endless.