Pistachio Pesto
An emerald-green nutty sauce made predominantly from pistachios and parsley, punctuated with lively citrus notes and rich Parmesan cheese. Put a dollop over pasta, serve as a dip with crostini and goat cheese, or use as a sauce for seafood. Look for raw shelled pistachios rather than roasted and salted ones. Uses [KitchenAid® K150 Blender](https://www.kitchenaid.com/countertop-appliances/blenders/blender-products/p.k150-3-speed-ice-crushing-blender.ksb1325pa.html).
Ingredients
1/2 cup finely grated Parmesan cheese
3 Tbsp fresh lemon juice
3/4 cup extra-virgin olive oil
1 tsp freshly ground pepper
1 tsp fine sea salt
2 garlic cloves
2 cups parsley (leaves and tender stems, lightly packed; flat or curly)
1 cup shelled, raw pistachios
Step by step
Put the pistachios in the blender and pulse until the texture of coarse sand, about 10 seconds.
Add the parsley leaves and tender stems, garlic cloves, salt, pepper, lemon juice, Parmesan cheese, and olive oil. Blend on speed 2 until emulsified, about 20 to 30 seconds. Transfer to a serving bowl to use immediately, or to a container with a tight fitting lid to store until ready to serve.
Chef Notes:Remove from the refrigerator 30 minutes before serving. The pesto can be refrigerated for up to a week, or frozen for up to 1 month.