Last weekend I found amazing wild caught king salmon at my local fish market and brought it home without a plan on how I’d cook it. I had leftover pistachios so decided to add them to my food processor with garlic, flat leaf parsley, olive oil, red pepper flakes and salt and pepper. With a few pulses, I had a chunky concoction with lovely herby/garlicky aromas – heavenly!
This pesto would be great on grilled chicken, roasted vegetables and just about anything. I eyeballed the ingredients, but this is a good estimation of the measurements.
Ingredients:
- ½ cup unsalted pistachios
- 2 small cloves of garlic (or a large one)
- ½ cup olive oil
- Big handful of flat leaf parsley, about 3/4 cup, stems included
- ½ tsp. each red pepper flakes, salt and pepper
- 1 tsp. red wine vinegar
Directions:
- Add all the ingredients to a food processor and pulse about 10 times, until mixture is well blended but still chunky.
Yields about 1/2 cup of pesto.
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