This is a tasty pistachio pesto recipe using poblano and jalapeño peppers to pump up incredible flavor and add a bit of heat to rice, pasta and grain dishes. It can also be served as a condiment for grilled proteins and is an interesting twist on a crudité dip.
Ingredients
- 3 ounces (about ¾ cup) toasted pistachios
- 2 garlic cloves
- 2 poblano peppers, roasted, seeded, peeled and cut into ¾-inch strips
- 1 jalapeño pepper, roasted, seeded, peeled and cut into ¾-inch strips
- 1 ounce (about 1½ loosely packed cups) parsley leaves
- 2 tablespoons fresh oregano leaves
- ¼ cup extra-virgin olive oil
- ½ cup grated Parmesan cheese
- 1–2 tablespoons lime juice
- Kosher salt and freshly ground pepper
Instructions
Process pistachio nuts and garlic in a food processor until finely minced. Add the peppers, parsley and oregano and pulse a few times, until blended. With the food processor running, slowly stream the olive oil until the mixture is smooth. Add the grated cheese and 1 tablespoon of the lime juice and pulse until blended. Season the pesto with salt, pepper and lime juice to taste.
The pesto will remain bright and fresh refrigerated for up to 3 days. To keep longer, freeze in an ice cube tray. Once frozen, the cubes can be stored in a zip-top bag for up to six months.
