Favorite Recipes, Food & Nutrition, gluten-free, Recipes, Sauces, Sides, Vegan
Published on June 3, 2016

Pistachio & Parsley Pesto

written by Gold&Thyme

PISTACHIO & PARSLEY PESTO

Pistachio + Parsley Pesto_2_Gold&Thyme

It’s June and normally, the sun would be shinning and I would be taking every opportunity possible to be outside.  But Paris has been very rainy and cold as of late.  I’m still in a sweater and my Icelandic socks (a recent purchase as I was there a few weeks ago), which means that I’ve had an opportunity to be in the kitchen more and have been able to make a few of the many recipes on my list.  Nothing like the pitter patter of raindrops to get you in the mood to cook ;)!

I’ve also been going through a pizza phase, and will soon post my Homemade Spelt Crust recipe, but in the meantime,  I remember tasting a parsley pesto a few months back and loved the taste.  If you’re a parsley fan, I highly recommend this recipe.  And since I often use almonds in my basil pesto as part of my Alma-sean, I decided to swap the almonds out for toasted pistachios.  This Pistachio + Parsley Pesto ended up being the perfect addition to my Roasted Mushroom, Red Onion & Spinach Pizza, which  I will also be posting early next week.  I hope you enjoy it and have a great weekend!

Pistachio + Parsley Pesto_3_Gold&Thyme Pistachio + Parsley Pesto_6_Gold&ThymePistachio + Parsley Pesto_4_Gold&Thyme

Pistachio & Parsley Pesto

INGREDIENTS

1 1/2 cups packed fresh flat leaf (italian) parsley
1/3 cup pistachios, toasted
1-2 cloves garlic
2-3 Tbsp fresh lemon juice
1/4 cup cold-pressed olive oil
1/4 tsp Pink Himalayan salt

METHOD

Toast pistachios at 350 degrees F (180 degrees C) for about 10 minutes. Let cool and rub the pistachios in between your hands to get rid of skin.
Add pistachios, parsley, garlic, lemon and salt to a blender and slowly add olive oil until desired consistency.
Pesto can be stored in an air-tight container for up to 3 days.

Pistachio + Parsley Pesto_5_Gold&Thyme
Pistachio + Parsley Pesto_8_Gold&ThymePistachio + Parsley Pesto_7_Gold&Thyme

FEATURED:
Petrol Blue Pre-Washed Linen Napkins from Merci
Vintage blue and white porcelain cup that I snagged at a Brocante in Bourgogne

Pistachio + Parsley Pesto
 
Save Print
Prep time
Cook time
Total time
 
This Pistachio + Parsley Pesto is a perfect twist on this traditional sauce. It can be used as a side with roasted vegetables or on a pizza as well!
Author:
Recipe type: Sauce
Cuisine: Italian
Serves: 1 cup
Ingredients
  • 1½ cups packed fresh flat leaf (italian) parsley
  • ⅓ cup pistachios, toasted
  • 1-2 cloves garlic
  • 2-3 Tbsp fresh lemon juice
  • ¼ cup cold-pressed olive oil
  • ¼ tsp Pink Himalayan salt
Instructions
  1. Toast pistachios at 350 degrees F (180 degrees C) for about 10 minutes. Let cool and rub pistachios in between your hand to get rid of skin.
  2. Add pistachios, parsley, garlic, lemon and salt to a blender and slowly add olive oil until desired consistency.
  3. Pesto can be stored in an air-tight container for up to 3 days.

2 Comments

    Comments are closed.