Pistachio Tomato Pesto
Pistachio Tomato Pesto
1 cup shelled pistachiosjuice and zest of 1 lemon
1 large heirloom tomato, chopped
8 oz. Emmi Roth Pavino cheese, in chunks (like a sweet, yet sharp, Gruyere)
1/4 cup extra virgin olive oil
1/4 tsp. garlic salt
pinch of black pepper
Combine all the ingredients in the bowl of a food processor and purée until smooth.
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