PISTACHIO HERB PESTO
makes about 1 cup
This pesto is great with grilled meats or fish,on pasta, and especially nice with green beans It will keep for about a week in the fridge and freezes well. Sometimes i add a little fine chopped red bell pepper for crunch and color.
1 cup loose mixed herbs, parsley, basil and thyme
3/ 4 cup shelled pistachios
1/4 cup grated parmesan cheese
3 cloves garlic
1/2 t kosher or sea salt
1/4 t fresh ground black pepper
2 T fresh lemon juice
2 T chopped preserved lemon peel or the zest of one lemon
1/2 cup extra virgin olive oil
Have the food processor fitted with the metal blade and with the machine running drop the garlic and herbs down the feed tube and process until fine chopped. Scrape down the bowl.
Again, with the machine running add the pistachios, salt and pepper, lemon peel, and cheese. Scrape down the bowl. Again, with the machine running pour the olive oil down the feed tube and combine well. That’s all there is to it!
