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Nutrition Facts
Serving Size 1 (46g) Recipe makes 10 servings
Calories 233
Calories from Fat 217		(93%)
Amount Per Serving		%DV
	Total Fat 24.1g	37%
	Saturated Fat 4.0g	19%
	Monounsaturated Fat 16.7g
	Polyunsaturated Fat 2.7g
	Trans Fat 0.0g
Cholesterol 4mg		1%
Sodium 197mg		8%
Potassium 112mg		3%
Total Carbohydrate 2.4g		0%
	Dietary Fiber 0.8g	3%
	Sugars 0.3g
Protein 3.0g		5%
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Pistachio Pesto Sauce

Recipe #292874 | 6 min | 1 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Chef #794726
Mar 19, 2008

Great tasting sauce for pasta dishes or as a dipping sauce with corn chips, crackers or pita bread. This is a modified version of a pesto sauce made by Michael Chiarello for Pesto Smashed Potatoes. The basic changes I made were adding more garlic and substituting untoasted pistachios for the toasted pine nuts. Otherwise, the blanching and mixing are pretty much the same.

SERVES 10 , 4 cups of sauce (change servings and units)

Ingredients

1 cup extra virgin olive oil
1/2 cup grated parmesan cheese
1 cup fresh parsley
2 cups fresh basil
3 tablespoons minced garlic
3 tablespoons pistachio nuts (no shells of course)
1/2 teaspoon salt

Directions

1
In a large strainer, place the basil and parsley.
2
Blanch the herbs under boiling water in a large pot for 15 seconds.
3
Use a large serving spoon or a coffee mug or whatever you have to keep the parsley and basil completely under water for the whole 15 seconds.
4
Remove and immediately place in a large bowl of ice water to stop any cooking.
5
Squeeze out the excess water and loosely chop.
6
Place the the parsley and basil in a food processor with all of the other ingredients except for the olive oil.
7
Start to puree the ingredients as you slowly add the one cup of olive oil.
8
The whole dish takes five minutes to make plus the time it takes to boil the water.
9
Adjust any ingredients to your personal taste.