Monday, December 17, 2012


delicious pistachio pesto served on triscuits

also good on:  bruschetta, baked pita chips,
crudites, steamed baby artichokes and poached shrimp


1 cup shelled unsalted roasted pistachios
24 large basil leaves, torn
2 cloves garlic
1/4 cup fresh flat-leaf parsley
1/2 cup Vegan Parmesan cheese
1/4 cup extra-virgin olive oil
1/4 cup water
2 Tbsp. fresh lemon juice
1/2 tsp. sea salt


In a food processor, grind the garlic until finely minced.  Add the nuts, basil and parsley and pulse several times until finely chopped.

I process all the dry at one time.  Next add
liquids and process.  quick and easy!

Add the Vegan Parmesan and pulse just until combined. 

Add the olive oil, water, lemon juice, and salt.  Process just until the pesto is well combined.

Taste and adjust the seasoning. 

This pesto can be prepared up to 3 days in advance.  Cover and refrigerate.  Remove from the refrigerator 45 minutes before serving.

The pesto also freezes well; Place in a container with a tight fitting lid and freeze for up to 2 months.  Thaw in the refrigerator.

makes a nice rich appetizer for the holidays...
from a lovely little book:  Skinny Dips / Diane Morgan

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