Cilantro Pistachio Pesto Food

PISTACHIO PESTO

Pistachio Pesto image

This is a slight change from the original pesto. Lemon zest keeps it lively. Pistachio's keeps it a little cheaper then pine nuts. If you don't like cilantro use all basil. I myself love cilantro. Serve over hot pasta, dollop of pesto in vegetable or chicken soup, use pesto instead of your favorite spread on your sandwich, top a pizza with it and spread some on salmon or chicken then bake.

Provided by Rita1652

Categories Cheese

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 cups fresh basil
1/2 cup cilantro
1 cup shelled dry roasted pistachio nut
2 -3 cloves garlic
1/4-2/3 cup olive oil or 1/4-2/3 cup pistachio oil
1 teaspoon lemons, zest of or 1 teaspoon lime zest
1/4 cup grated parmesan cheese or 1/4 cup grated asiago cheese

Steps:

Put all of the ingredients in the food processor or blender and puree until smooth.
Start with 1/4 cup oil adding more if you need.

SPICY CILANTRO PISTACHIO PESTO (VEGAN, GLUTEN FREE & KETO)

Spicy Cilantro Pistachio Pesto (Vegan, Gluten Free & Keto) image

This super flavorful pesto gets its flare from fresh garlic, green onion, lime juice and the kick of a jalapeño. You can easily whip it up in minutes, store in the fridge or freeze!

Provided by Kim Peterson

Categories Dip Pesto Sauce

Time 5m

Number Of Ingredients 9

Ingredients

1 ½ cups packed cilantro leaves (, well rinsed)
½ cup packed flat-leaf parsley (, well rinsed)
2 garlic cloves (, peeled)
2 green onions (, ends trimmed)
1 jalapeño pepper (, seeded)
½ cup pistachios (, shelled)
1 lime (, juice and zest)
½ cup extra-virgin olive oil
Salt and pepper, to taste

Steps:

Combine cilantro, parsley, garlic, green onion, jalapeno, pistachios, lime juice and zest in a food processor. Pulse a few times to combine mixture. Scrape sides with a spatula.
With machine running, slowly drizzle in the oil. Continue to pulse for desired texture. Season to taste with salt and pepper. Makes approximately 1 ¼ cups.
Serving at room temperature is best.

Nutrition Facts : ServingSize 2 tablespoons, Calories 103 kcal, Carbohydrate 3 g, Protein 2 g, Fat 10 g, SaturatedFat 1 g, Sodium 4 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 9 g

CILANTRO PISTACHIO PESTO HUMMUS

Cilantro Pistachio Pesto Hummus image

Fresh and flavorful pesto hummus made with homemade cilantro pistachio pesto for the most delicious dip, spread, and even sauce! This easy pesto hummus recipe comes together in under 30 minutes and will be your new favorite appetizer or snack.

Provided by Monique Volz of AmbitiousKitchen.com

Categories Appetizer Dairy Free Gluten Free Grain Free Snack Vegan Vegetarian

Time 25m

Number Of Ingredients 6

Ingredients

1 15 oz can chickpeas, drained but with the liquid reserved
1 1/2 teaspoons baking soda (if removing the chickpea skins -- see below for instructions)
1/4 cup tahini
Juice from 1/2 lemon (about 2 tablespoons)
1/2 teaspoon salt
1/3 cup cilantro pistachio pesto*

Steps:

Drain the chickpeas over a colander, reserving the liquid in a bowl. Skip to step 5 if not removing the skins from the chickpeas.
To remove the skins for creamier hummus: rinse the chickpeas and add them to a small microwave-safe bowl.
Toss the chickpeas in 1 ½ tsp. baking soda and microwave them for 90 seconds.
Pour the hot chickpeas into a large bowl and cover with cool water. Gently rub the chickpeas between your hands to remove the skins. Drain off the water with the skins, and repeat the process until all the skins have been removed. It may take 4-5 changes of water.
Add the chickpeas (with skins on or off), ¼ cup of chickpea liquid from the can, and all other ingredients to a food processor or blender and blend until completely smooth, about 60 seconds. If things aren't moving around very well, you can add 2 extra tbsp. at a time of the chickpea liquid.
Taste and adjust seasoning if necessary. Serve with crackers, chips, veggies, or as a sandwich spread.

Nutrition Facts : ServingSize 2 tablespoons, Calories 124 kcal, Fat 9.8 g, Carbohydrate 6.9 g, Sugar 0.4 g, Protein 3.7 g, Fiber 1.2 g, SaturatedFat 1.3 g

CHICKEN BREASTS WITH PISTACHIO-CILANTRO PESTO

Chicken Breasts with Pistachio-Cilantro Pesto image

Categories Chicken Nut Poultry Roast Low Carb Quick & Easy Dinner Pistachio Cilantro Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

1 cup raw unsalted pistachios
2 cups (packed) fresh cilantro leaves
4 teaspoons fresh lemon juice, divided
1 garlic clove, chopped
1 teaspoon ground cardamom
3/4 teaspoon salt
1/2 cup plus 5 tablespoons olive oil, divided
4 large chicken breast halves with skin and ribs attached

Steps:

Preheat oven to 400°F. Toast pistachios on baking sheet until golden, about 7 minutes. Transfer to processor. Maintain oven temperature. Add cilantro leaves, 1 tablespoon lemon juice, garlic, cardamom, and 3/4 teaspoon salt to processor. Using on/off turns, process until coarse paste forms. With machine running, gradually add 1/2 cup olive oil. Season with pepper.
Using fingers, gently loosen skin from 1 side of each chicken breast, forming pocket. Spread 1 tablespoon pesto evenly under skin of each. Sprinkle chicken generously with salt and pepper.
Heat 1 tablespoon olive oil in heavy large ovenproof skillet over medium-high heat. Add chicken, skin side down. Cook until skin is dark golden, about 5 minutes. Turn chicken over and transfer skillet to oven. Roast chicken until cooked through, about 25 minutes.
Place 1/2 cup remaining pesto into small bowl. Whisk in remaining 1/4 cup olive oil and remaining 1 teaspoon lemon juice. Drizzle pesto sauce over chicken breasts and serve.

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