Description
A vibrant and flavorful Cilantro Pistachio Pesto that combines fresh cilantro, roasted pistachios, and a touch of jalapeno for a zesty twist. This quick and easy no-cook sauce is perfect for drizzling over pasta, grilled meats, or roasted veggies, adding a bright, nutty, and slightly spicy flavor to your dishes.
Ingredients
Ingredients
- 3/4 cup packed fresh cilantro
- 1/2 cup shelled roasted pistachios
- 1 jalapeno, seeds removed
- 2 cloves garlic
- 1/2 lime, juiced
- 3 tablespoons avocado or olive oil
- 2-3 tablespoons water, to thin pesto
- 1/2 teaspoon salt
- Freshly ground black pepper, to taste
Instructions
- Combine Ingredients: Add fresh cilantro, roasted pistachios, jalapeno (with seeds removed for less heat), garlic cloves, lime juice, avocado or olive oil, water, salt, and freshly ground black pepper into the bowl of a food processor.
- Process: Pulse the food processor until the mixture becomes smooth, stopping occasionally to scrape down the sides to ensure even blending.
- Adjust Consistency and Seasoning: If the pesto is too thick, add an additional tablespoon of water at a time until the desired consistency is achieved. Taste and adjust salt and pepper as needed.
- Serve: Use immediately or store in an airtight container in the refrigerator for up to 3 days. Perfect as a sauce or dip to enhance your favorite dishes.
Notes
- Substitutions: If you prefer not to use pistachios, cashews, walnuts, almonds, pumpkin seeds, or sunflower seeds make great alternatives, with cashews providing a creamy texture.
- Remove jalapeno seeds for milder heat or leave some in for extra spice.
- This pesto is best fresh but can be refrigerated for up to 3 days in a sealed container.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Mexican-inspired
