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.
Using pistachios in Mexican cooking