Rosemary Pistachio Pesto

RECIPE: ROSEMARY & PISTACHIO PESTO

 A winner for pesto recipes!

The birth of this recipe came to me years ago when abundant fresh Rosemary was harvested before a deep frost. This recipe is inspired by many northern Italian recipes I've seen and made.  

She is intense. Rosemary can easily over-power and dominate in flavor with such strong volatile oils that give the aroma we smell when we rub the leaves. This recipe combines other herbs to bring the flavor forward delicately.

My latest favorite way to eat this?

A dollop on mashed potatoes with a delicate piece of fish on top. Or serve with Keto Cauliflower Mac'N Cheese or regular mac'n cheese. Add to soups, rice or pasta dishes, egg or meat dishes, veggie stir fries, tuna or chicken salad sandwiches, inside grilled cheese sandwiches, or right off the spoon is easy.
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RECIPE: ROSEMARY & PISTACHIO PESTO
Ingredients

• ½ cup pistachios - plain or dry roasted work
• 1 large clove garlic
• 1/2 cup fresh rosemary leaves
• 1 cup flat leaf parsley (packed)
• ½ cup fresh basil or cilantro
• 1 scallion - green and white part 
• 1-2 jalapeños seeded - or 1/4 teaspoon cayenne powder works too
• 1/2+ cup extra virgin olive oil - good oil sourced from one country please.
• 1/2 lemon or lime fresh juiced
• 1/3 cup shredded parmesan or romano cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper 
• Sprinkle of cayenne powder for heat (optional)

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INSTRUCTIONS:

1. Place garlic and nuts in a food processor. Process until finely chopped.
2. Add the remainder of ingredients to the food processor. Puree until smooth, scraping down sides as needed.
3. Adjust to taste. Add more olive oil to thin if needed.
4. Use pesto immediately or store in an airtight container in the refrigerator. Freezes well in small containers too. 

This is medicine for when we’re feeling a bit sick as Rosemary provides beautiful, strong antimicrobial and immune boosting properties. Consider 2 tablespoons a day as a medicinal dose. 

​​Enjoy! Much Love, Jen