Mexican pistachio cilantro pesto: Pesto de pistache y cilantro

articles Food & Cuisine Recipes

Karen Hursh Graber

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
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