Pistachio Pesto

I’ve never attempted homemade pesto before, but a $4 basil plant from Home Depot wasted no time doubling in size over the course of a couple weeks and using it up quickly became necessary. This recipe uses pistachios instead of pine nuts and the cilantro adds a lot, yet you’d never guess “cilantro” when trying to pick apart the flavors later. The verdict? I think a few more basil plants are in order so that this can happen more often.

Recipe from Food.com:

1½ cups fresh basil
½ cup cilantro
1 cup shelled dry roasted pistachio nuts
2-3 cloves garlic
¼-⅔ cup olive oil or ¼-⅔ cup pistachio oil
1 teaspoon lemon zest of or 1 teaspoon lime zest (used lemon zest)
¼ cup grated parmesan cheese or ¼ cup grated asiago cheese (used asiago)

Put all of the ingredients in the food processor or blender and puree until smooth. Start with ¼ cup oil adding more if you need.

Use gratuitously at every meal like I’ve been doing or freeze the leftovers for later. My current top 5 favorite things to do with pesto (I may or may not have eaten/plan to eat all of these in a week’s time):

1. Italian eggs benedict: English muffin or grits topped with pesto, prosciutto, and poached egg.
2. Pesto chicken salad with almonds.
3. Pesto pizza with mushrooms, mozzarella, and truffle oil.
4. Penne with sauteed shrimp and pesto cream sauce (pesto mixed with half & half).
5. Wrap with roasted turkey, pesto, and provolone.

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