fbpx
January 20, 2021

Pistachio Lemon Pesto

Two jars of pesto next to a bowl of lemons
On the right, Pistachio, Lemon Pesto. On the left, Pea Pesto.
Print

Pistachio Lemon Pesto

In store-bought pestos, you may find unnecessary salt, potato flakes, sugar, lactic acid, ascorbic acid, a lower quality oil blend instead of only olive oil, dried garlic instead of fresh garlic, and cheese culture instead of real cheese, iodized salt, and potato starch. 

It's simple, and convenient to make pesto and it will taste better than store bought, and it's better for your health.  All you need is fresh garlic, fresh herbs, olive oil, and sea salt. From there, you can add nuts, parmesan cheese, lemon, or even cherry tomatoes.  Here is a popular recipe, along with modifications, and serving ideas. 

Ingredients

1/2 cup fresh pistachios shelled

1 1/2 cups radish leaves or carrot leaves ( I usually use all of the leaves from 1 bunch of radishes- wash well)

About a cup of fresh basil - I don’t measure, this is a guideline

1/4 cup parsley

2-3 cloves fresh garlic

1 Tbsp fresh lemon juice- or to taste

Zest from 1 lemon

About a 1/3 cup olive oil

1/4 -cup fresh grated parmesan

Celtic or Sea Salt

Instructions

Using a mini food processor (which blends well and is easy to clean up). Blend the nuts and garlic until minced, then add the herbs, olive oil, lemon, and salt. Blend again until well combined. Add cheese blend again. Taste. Add more basil, lemon, or salt as you like.

Notes

Serving suggestions;

On toasted French bread

Tartines on a wooden board topped with pesto, ham, and cheese

 

 

 

 

 

 

 

 

 

 

 

 

With fresh tomatoes

Sliced tomatoes next to a bowl of homemade pesto

On pan-seared steak, baked chicken, or fish

A bowl of homemade pesto next to fresh basil leaves, garlic, and sea salt

In salads

On steamed or roasted vegetables

As a dip, or sandwich spread

Sandwich spread

As a dip for socca

Socca served on a granite serving board

On radish or cucumber slices

Fresh pesto served on sliced radishes

 I often cook "au pif", as we say in France, which means without a recipe.  You’ll find this style of cooking helps you cook faster and makes cooking easier. With many recipes, you don’t need exact measurements, just a little kitchen intuition.

Write to me if you have any questions on the recipes.


Copyright 2019-2022, Return to the Table by Caterina De Falco, All Rights Reserved

Caterina DeFalco image for contact page
Ciao for now!
caterina's signature

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

Get started tonight!

“Your suggestions are so priceless! Thank you for such valuable content. My family is closer than ever, thanks to you!”
Studio One44
linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram