Parsley and Pistachio Pesto
This creation is inspired by my Parsley, Scallion and Pistachio Pasta recipe, which is basically a deconstructed pesto dish. It was also prompted by the fact that it is impossible for me to keep basil fresh and beautiful for any longer than 5 minutes and that it is very difficult for me to obtain enough of it to make a significant amount of traditional pesto. I made a batch of this scrumptious concoction yesterday, and have eaten it at 3 meals already; twice on spaghetti, and once on a broiled steak. Delicious! I’m fairly obsessed.
3 cups Italian flat-leaf parsley, roughly chopped. Remove the tough stems, but some of the smaller tender stems are fine.
2 scallions, roughly chopped. Use the white and the green parts, for heaven's sake! You can omit the little roots at the end, though.
2 large or 3 medium cloves garlic, peeled and roughly chopped
1/2 cup pistachios, shelled and roughly chopped. Mine were salted, but if yours aren’t just add a little more salt.
½ - 1/3 cup freshly-grated Pecorino Romano
1/3 cup olive oil
½ cup water
Salt and freshly-ground black pepper to taste
Combine a portion of all ingredients except for water and olive oil in a food processor and pulse to begin chopping into a paste. Add a little olive oil and some water and pulse to combine. Don’t worry, the oil and water should emulsify, and if they don’t its not a big deal. Add more of the ingredients and pulse again. Continue processing in this way until all ingredients are incorporated, or until the taste and consistency of the sauce are delicious to you.
Use as a topping for pasta, meat, or grilled or roasted vegetables. Say Grace and devour!
- Elena
3 cups Italian flat-leaf parsley, roughly chopped. Remove the tough stems, but some of the smaller tender stems are fine.
2 scallions, roughly chopped. Use the white and the green parts, for heaven's sake! You can omit the little roots at the end, though.
2 large or 3 medium cloves garlic, peeled and roughly chopped
1/2 cup pistachios, shelled and roughly chopped. Mine were salted, but if yours aren’t just add a little more salt.
½ - 1/3 cup freshly-grated Pecorino Romano
1/3 cup olive oil
½ cup water
Salt and freshly-ground black pepper to taste
Combine a portion of all ingredients except for water and olive oil in a food processor and pulse to begin chopping into a paste. Add a little olive oil and some water and pulse to combine. Don’t worry, the oil and water should emulsify, and if they don’t its not a big deal. Add more of the ingredients and pulse again. Continue processing in this way until all ingredients are incorporated, or until the taste and consistency of the sauce are delicious to you.
Use as a topping for pasta, meat, or grilled or roasted vegetables. Say Grace and devour!
- Elena
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