Pistachio Pesto

[Guest guest]

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Pistachio Pesto

1 cups shelled pistachios, divided

1 garlic clove

1 shallot

1 teaspoon Dijon mustard

1/2 teaspoon capers

1/2 cup fresh basil leaves

1 tablespoon fresh lime juice

1/4 cup extra virgin olive oil

1/4 cup water

 

 

 

Place pistachios in a food processor and pulse until

chopped finely; be careful not to grind into a paste.

Add garlic clove and shallot to the food processor

while it is running to chop finely. Scrape down the

sides of bowl. Add mustard, capers, basil and lime

juice; process well. While running, add oil and water;

process until well mixed.

 

Makes 1 generous cup.

 

Source: " Relish Grilling Out, " June 2006 contest

Formatted by Chupa Babi in MC: 07.21.06

 

ChupaNote; works fine with just parsley for the

winter.

Course, I doubled the garlic, shallots, capers, basil

and lime juice, adding 1 t. red pepper flakes!!!

 

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