Ingredients
- 1/2 to 1 clove garlic, peeled
- 2 cups packed flat-leaf parsley
- 2 tablespoons fresh lemon thyme leaves
- 2 tablespoons fresh tarragon leaves
- 1 tablespoon fresh sage leaves
- 1 tablespoon fresh oregano leaves
- 1/2 cup grated Parmesan
- 3/4 cup roasted pistachios
- Salt and pepper
- 2/3 cup olive oil
Directions
Into a blender with the motor running, add the garlic and pulse until finely chopped. Add all of the herbs, cheese, pistachios, salt, and pepper to the blender, and blend until finely chopped. With the blender running, add the olive oil in a steady stream until the mixture becomes creamy and emulsified.
Serve over pasta or use as topping for bruschetta.
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By jeninspokane_13...
Chattaroy, 87
on September 29, 2011
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I love this recipe. Agree with the other reviewer re: using a blender. Use a food processor. Blender does NOT work. I'm not a huge fan of tarragon so substituted a bit of Thai basil, which has that similar anise profile. Have also made with walnuts instead of pistachios. Freezes well in ice cube trays for a taste of summer in February.
By rkelly19
Sanford, FL
on July 09, 2009
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If you have a backyard or porch herb garden this is the BEST recipe to use all of your bounty for main ingredients rather than garnish.
Dinner party guests love harvesting the greens, shelling the nuts and shredding the parmesan. They are amazed to particpate in the creation and enjoyment of a restaurant quality pasta dish within 20 minutes.
If you don't have lemon thyme in your garden, substitue with basil and a squeeze of fresh lemon juice.
I've found this pesto may also be frozen for several months and defrosted for almost instant enjoyment months later!
By gscarmel_4484398
PORTLAND, OR
on June 06, 2009
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A friend gave me a big bunch of a dozen different fresh herbs. I threw them all in with the nuts and three garlic cloves and added olive oil to desired consistency.
FANTASTIC!
And so many uses.
I doubt I wil ever make pesto with just basil again.
Thank you Alton for putting me on this path.
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