Parsley, roasted pistachio and chilli pesto
Discover the vibrant flavors of our Parsley, Roasted Pistachio, and Chili Pesto. Made with fresh parsley, roasted pistachios, fiery red chili peppers, garlic, olive oil, and grated Parmesan cheese, this unique pesto adds a zesty twist to your favorite dishes. Perfect for pasta, sandwiches, or as a dip!
Cook time 5 min
Prep time 10 min
Ingredients:
1/3 cup pistachio nuts1 cup fresh parsley
2 garlic cloves
2 red hot chili peppers
1/2 cup olive oil
3/4 cup grated parmesan cheese
This Parsley, Roasted Pistachio, and Chili Pesto recipe is a unique twist on the traditional pesto. Combining the rich flavor of roasted pistachios, the fresh zing of parsley, the bold spice from red hot chili peppers, and the savory taste of grated parmesan cheese, this pesto is perfect for adding a flavorful kick to pasta, sandwiches, or even as a dip.
Instructions:
- Preheat your oven to 350°F (175°C).
- Place the pistachio nuts on a baking sheet in a single layer.
- Roast in the preheated oven for about 5-7 minutes, or until they are fragrant and beginning to turn golden brown. Keep an eye on them to avoid burning.
- Remove from the oven and let them cool.
- Wash and dry the fresh parsley.
- Peel the garlic cloves.
- Rinse the red hot chili peppers and remove the stems. If you prefer a milder pesto, you can also remove the seeds.
- In a food processor, add the roasted pistachio nuts, fresh parsley, garlic cloves, and red hot chili peppers.
- Pulse a few times to combine the ingredients.
- With the food processor running, slowly drizzle in the olive oil. This helps create a smooth and well-emulsified pesto.
- Once the oil is fully incorporated, add the grated parmesan cheese.
- Continue to blend until the pesto reaches your desired consistency. You can make it as smooth or as chunky as you prefer.
- Taste the pesto and season with salt and pepper if needed. Blend again briefly to incorporate any additional seasoning.
- Transfer the pesto to an airtight container. You can store it in the refrigerator for up to one week.
- Serve the parsley, roasted pistachio, and chili pesto with pasta, spread on sandwiches, or use as a flavorful dip or sauce for grilled meats and vegetables.
Tips:
- For an even richer flavor, lightly toast the pistachio nuts in a dry pan over medium heat for a few minutes before using them in the pesto.
- Adjust the number of chili peppers based on your heat preference. Remove the seeds for a milder pesto or leave them in for extra spice.
- If the pesto is too thick, you can add a bit more olive oil until you reach the desired consistency.
- For a dairy-free version, you can substitute the parmesan cheese with nutritional yeast or a vegan cheese option.
- Serve the pesto immediately, or store it in an airtight container with a thin layer of olive oil on top to prevent oxidation and maintain its vibrant green color.
Your Parsley, Roasted Pistachio, and Chili Pesto is now ready to serve. This versatile and vibrant pesto can be stored in the refrigerator for up to a week in an airtight container. Enjoy it as a spread, mix it into your favorite pasta, or get creative and use it as a marinade.
Nutrition per serving
12 ServingsCalories 50kcal
Protein 2.65g
Carbohydrates 2.83g
Fiber 0.70g
Sugar 0.72g
Fat 13g
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