Guest guest Report post Posted August 29, 2001 * Exported from MasterCook * Pistachio Pesto Recipe By :Pestos! by Dorothy Rankin Serving Size : 0 Preparation Time :0:00 Categories : 2Send New Import Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups fresh basil leaves 2 large garlic cloves 1/4 cup freshly grated parmesan cheese 1/3 cup shelled unsalted pistachio nuts 1/2 cup olive oil salt and freshly ground pepper Combine the basil, garlic, cheese, and pistachio nuts in a food processor or blender. Process to mix. With the machine running, slowly add the olive oil. Season, to taste with salt and freshly ground pepper and process to the desired consistency. Let stand 5 minutes before serving. S(Edited by): " Hanneman (kitpath) on 27-Aug-2001 " Copyright: " © 1985 Crossing Press ISBN 0-89594-180-5 " Yield: " 1 1/4 cups " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1064 Calories; 114g Fat (95.0% calories from fat); 9g Protein; 4g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 375mg Sodium. Exchanges: 1 Lean Meat; 1/2 Vegetable; 22 Fat. NOTES : Pistachio pesto is an interesting variation on the Classic Basil Pesto and can be used interchangeably in recipes. The pistachios add a subtle, pleasant flavor of their own. Serve it over pasta or use in any recipe specifying a basil pesto. Nutr. Assoc. : 0 0 0 0 0 0 ---[ kitpath Things Mastercook and tested recipes http://home.earthlink.net/~kitpath/ Wish list: a spell checker that corrects " belted mutter " ]--- Quote Share this post Link to post Share on other sites
