McKenzie Makes: Pistachio “Pesto”

pistachiopesto

I’ve been having a secret (ok not so secret anymore) love affair with pistachios and it’s made me want to integrate them into everything I eat! From ice cream and salads to encrusted proteins and puddings….I simply cannot get enough.

So when making dinner the other night I forgoed the pre-packaged pesto at Whole Foods and grabbed a bag of shelled pistachios, some flat-leaf parsley and used pantry items I always have on hand to make a different kind of pesto. Folded into a fresh bowl of gluten-free pasta and sautéed garlicky shrimp…. this nutty and spicy dish was gone in minutes at our table! This can also be good when served with chicken, fish or on its own with toasted bread!

*Makes 1.5  cups

Ingredients: 

  • 1/2 cup flat-leaf parsley
  • 1/4 cup shelled pistachios
  • 3 cloves garlic, peeled
  • 1 tsp red pepper flakes
  • 1/3 cup olive oil
  • 1/4 tsp salt
  • 1/3 tsp pepper
  • 1 tsp lemon juice

To Make:

  • Place all ingredients in a food processor, puree till smooth
  • Remove and either place in sealed container (lasts for 3 days) or use immediately
  • Enjoy!
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1 Comment

Filed under McKenzie Makes

One response to “McKenzie Makes: Pistachio “Pesto”

  1. Jerry

    Looks good. No cheese?

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