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Mexican pistachio cilantro pesto: Pesto de pistache y cilantro by Karen Hursh Graber © 2015

Serve this Mexican pistachio cilantro pesto over pasta, or spread it on a pounded thin chicken breast filet and roll up to form a spiral before sautéing. Or place a dollop of it on crackers with goat cheese.


  • ¾ cup unsalted pistachio kernels
  • ¾ cup chopped cilantro
  • 1 large garlic clove, peeled and chopped
  • ½ cup olive oil
  • ½ teaspoon salt, or to taste

Toast the pistachios in a dry skillet or 400°F oven until golden. Allow to cool.

Place pistachios, cilantro, garlic and salt in a blender or food processor, or grind in a molcajete. When the mixture becomes a paste, add the olive all gradually until all ingredients are combined. If desired, add freshly ground black pepper.

Serve as a sauce for pasta, accompanied by grated parmesan cheese, or spread it under chicken skin before roasting. Makes enough for 4 pasta servings.

Link to source article
Using pistachios in Mexican cooking


Published or Updated on: February 22, 2015 by Karen Hursh Graber © 2015
Contact Karen Hursh Graber

Follow Karen as she travels through the Central Mexican state of Puebla, meeting local cooks, tasting the food, and collecting recipes. With over 75 recipes, plus sections on ingredients and cooking techniques, the book takes the reader on a journey through one of Mexico's oldest and most renowned culinary regions. It can be ordered online.

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