Pistachio Pesto Sauce

(Pairs best with chicken, fish, beans and vegetables.)


2/3 c. shelled pistachio nuts

2 garlic cloves, peeled and coarsely chopped

¼ c. packed fresh basil leaves

¼ c. packed fresh parsley leaves

2½ tbsp. balsamic vinegar

½ c. extra virgin olive oil

Coarse kosher salt and freshly ground black pepper, to taste


Place nuts and garlic in bowl of food processor with metal blade. Pulse until minced. 

Add basil, parsley, and vinegar; process until almost smooth. Transfer to a small bowl or lidded jar.  Whisk in olive oil and add salt and pepper, to taste. Cover bowl or place lid on jar. Refrigerate until needed. Whisk or  shake before serving.