Bluedot Living will regularly run recipes and tips from Pascale Beale, the popular Santa Barbara-based chef, teacher, and cookbook author. Here, she shares her recipe for Pistachio Herb Pesto, which is a great way to use herbs from your home garden.
Also see her recipe for Basil Shallot Pesto.
In the words of the late famed, French-born LA and DC chef Michel Richard, Pascale Beale’s food “reflects the essence of the seasons and she champions use of the freshest possible organic ingredients.” Beale talks a lot about the joy of eating with others and the importance of planning meals with friends and family. See her conversation with Bluedot contributing editor Catherine Walthers here.
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RECIPE: Pistachio Herb Pesto
- Yield: Serves 8
Ingredients
- Serves 8 people
- Olive oil
- 1 cup parsley leaves
- 1/2 cup mint leaves
- 1/4 cup shelled pistachios
- 2 tablespoons chopped chives
- Zest and juice from 1 lemon
Instructions
- In a food processor fitted with a metal blade, chop the parsley, mint, pistachios and chives using short pulses. Add the lemon juice and zest. With the machine running, pour in the olive oil and process until the pesto is fairly smooth. You will need at least 1/4 to 1/3 cup of olive oil. It should have the consistency of thick mayonnaise.
Notes
Use in pasta dishes, as part of a vinaigrette, on roasted vegetables, in sandwiches and wraps.
