Southern Pistachio Pesto |
| Name: |
Bruce Jensky |
| Base: |
Langley Air Force Base, Hampton, VA |
| Recipe: |
Serve this Pesto with small pita round or assorted vegetables such as baby carrots and bell pepper strips. Or, you can use this Pesto or the leftover Pesto as a topping for grilled chicken or fish. Prep Time is just 5-minutes and it makes 8-servings... INGREDIENTS: 1-1/2 cups loosely packed fresh cilantro leaves; 1/2 cup loosely packed fresh dill weed; 1/2 cup pistachio nuts; 1/2 cup crumbled feta cheese (about 2-ounces); 1/2 cup olive oil; 5 teaspoons fresh lime juice; 1/4 teaspoon ground red pepper; 1 clove garlic... DIRECTIONS: Step 1: In a food processor, place all ingredients. Cover and process for about 3-minutes, stopping occasionally to scrape down the sides with a rubber spatula, and continue processing until smooth. Step 2: Use Pesto immediately and Enjoy!!! Or, cover tightly and refrigerate up to 3-days, or freeze up to 1-month (color of the Pesto will darken as it stands...). You'll enjoy it later too... |
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