PISTACHIO & PARSLEY PESTO
It’s June and normally, the sun would be shinning and I would be taking every opportunity possible to be outside. But Paris has been very rainy and cold as of late. I’m still in a sweater and my Icelandic socks (a recent purchase as I was there a few weeks ago), which means that I’ve had an opportunity to be in the kitchen more and have been able to make a few of the many recipes on my list. Nothing like the pitter patter of raindrops to get you in the mood to cook ;)!
I’ve also been going through a pizza phase, and will soon post my Homemade Spelt Crust recipe, but in the meantime, I remember tasting a parsley pesto a few months back and loved the taste. If you’re a parsley fan, I highly recommend this recipe. And since I often use almonds in my basil pesto as part of my Alma-sean, I decided to swap the almonds out for toasted pistachios. This Pistachio + Parsley Pesto ended up being the perfect addition to my Roasted Mushroom, Red Onion & Spinach Pizza, which I will also be posting early next week. I hope you enjoy it and have a great weekend!
Pistachio & Parsley Pesto
1 1/2 cups packed fresh flat leaf (italian) parsley
1/3 cup pistachios, toasted
1-2 cloves garlic
2-3 Tbsp fresh lemon juice
1/4 cup cold-pressed olive oil
1/4 tsp Pink Himalayan salt
Toast pistachios at 350 degrees F (180 degrees C) for about 10 minutes. Let cool and rub the pistachios in between your hands to get rid of skin.
Add pistachios, parsley, garlic, lemon and salt to a blender and slowly add olive oil until desired consistency.
Pesto can be stored in an air-tight container for up to 3 days.
Petrol Blue Pre-Washed Linen Napkins from Merci
Vintage blue and white porcelain cup that I snagged at a Brocante in Bourgogne
- 1½ cups packed fresh flat leaf (italian) parsley
- ⅓ cup pistachios, toasted
- 1-2 cloves garlic
- 2-3 Tbsp fresh lemon juice
- ¼ cup cold-pressed olive oil
- ¼ tsp Pink Himalayan salt
- Toast pistachios at 350 degrees F (180 degrees C) for about 10 minutes. Let cool and rub pistachios in between your hand to get rid of skin.
- Add pistachios, parsley, garlic, lemon and salt to a blender and slowly add olive oil until desired consistency.
- Pesto can be stored in an air-tight container for up to 3 days.