Pistachio & Sun-dried Tomato Pesto
1 cup unsalted roasted shelled pistachios, I'm currently enjoying pistachios from Santa Barbara Pistachio Co
1/3 cup olive oil
1/2 cup parsley
1 garlic clove
1 teaspoon Sun-dried tomatoes (The ones that are jarred and soaked in olive oil)
1/2 cup finely shredded pecorino cheese
In a food processor, pulse the pistachios until they are coarsely chopped. Next add olive oil, parsley, tomatoes and garlic and pulse to combine. Season with salt and pepper.
6 Comments
Elly
21 Apr 2008 05:04 am
I love different types of pesto and very conveniently just bought a big bag of pistachios yesterday afternoon.
Looks great!
Da Tin Man
21 Apr 2008 12:04 pm
[esto es genial] I thot that pesto was only with basil, garlic, parmesan, & olive oil.. I need to educate myself on the many diff. types of pesto.. of course.. we don’t usually cook with these items in Hawaii but we do venture into the italian foods once in a while..
cheff jonny
23 Apr 2008 10:04 am
Pesto is defined by the use of any fresh herb and nut/seed combined with oil and pureed.
Patricia Scarpin
24 Apr 2008 08:04 am
I’m a huge fan of pesto but have never tried it with pistachios. This looks so delicious, Julie!
Mr.
25 Apr 2008 04:04 pm
It sounds very yummy, thanks for the recipe!
Singing Horse
23 May 2008 07:05 am
[this is good] OH, this seriously looks too good to be true! Pistachio pesto sounds wonderful.
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