The rich flavor of pistachio is balanced with lemon zest in this bright-tasting sauce. Pistachio pesto is rather sweet, making it great with roasted vegetables.This recipe first appeared in SAVEUR Issue #140 along with Laura Schenone’s story Glorious Pesto.
- 1½ cups packed basil
- 1 cup olive oil
- 1 cup dry-roasted pistachios
- ½ cups packed cilantro
- ¼ cups finely grated parmesan
- 1 tsp. lemon zest
- 3 cloves garlic
- Kosher salt and freshly ground black pepper, to taste
- Process basil, oil, pistachios, cilantro, parmesan, zest, and garlic in a food processor until finely chopped; season with salt and pepper.