Cilantro Pistachio Pesto: A Zesty Twist on a Classic

Pesto is a traditional Italian sauce typically made from a blend of fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil, creating a creamy and flavorful condiment.

The word “pesto” comes from the Italian verb “pestare,” which means to crush or pound, reflecting its original preparation method using a mortar and pestle.

While the classic basil pesto is widely loved, variations abound, allowing for a myriad of flavors that cater to different palates.

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Introducing Cilantro Pistachio Pesto

Cilantro pistachio pesto offers a unique take on this beloved sauce, replacing the typical basil with vibrant cilantro.

This herb contributes a fresh, slightly citrusy taste that’s invigorating and bright, making it a perfect match for various dishes, including this Roasted Yams with Cilantro and Lime Juice.

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The switch to pistachios adds a rich, nutty depth, differing from the traditional pine nuts.

Pistachios also have a creamy texture that enhances the smoothness of the pesto, contributing to an enjoyable mouthfeel.

Cilantro pistachio pesto embodies both innovation and tradition, perfect for those looking to explore new flavors while enjoying the essence of pesto.

With the addition of Parmesan cheese, it becomes even richer and more satisfying.

Whether used as a dip, sauce, or dressing, it can elevate any dish with its fresh, nutty profile.

So why not give this delightful twist a try? Your taste buds will thank you.

Cilantro Pistachio Pesto: A Zesty Twist on a Classic

1 cup packed fresh cilantro

1/2 cup roasted shelled pistachios

3 tablespoons extra-virgin olive oil

2 tablespoons water

1 jalapeño, roughly chopped

2 cloves garlic, roughly chopped

1/2 lime, juiced

1/2 teaspoon kosher salt

freshly ground black pepper

In the bowl of a food processor, combine the cilantro, pistachios, olive oil, water, jalapeño, garlic, lime juice, salt and pepper to taste.

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Pulse until well-combined, stopping to scrape down the bowl as necessary, about 1 minute. Add another 1 to 2 tablespoons of water if it seems too thick and process again.

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