Weekly recipe for February 29, 2012
Parsley Pistachio Pesto
2 cups fresh Italian (flat-leaf) parsley leaves
1 clove garlic, peeled
1/3 cup shelled pistachios
1/3 cup olive oil
4 tablespoons shredded Parmesan cheese
Water as needed
Salt and freshly ground black pepper
In a food processor, combine the parsley leaves, garlic and pistachios; pulse to combine. With the motor on, add the olive oil and process until the mixture is smooth. Add the cheese and pulse to combine. Add water as needed so the pesto ha s the consistency of thin, grainy mustard. Add freshly ground black pepper to taste.
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Set aside until ready to use.