From the Chronicle Kitchen
Pestos, Tapenades & Spreads
If you give this recipe a try, enter to win a copy of the book by leaving a comment letting us know what you think (post a link to a photo if you can)!
This pesto is woven together with different herbal accents making for a complex topping. The crunchy texture and concentrated flavor create a dynamic crust for pork chops or sea bass.
1/2 cup roasted, salted pistachio nuts
2 tablespoons chopped fresh lemon-thyme
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh tarragon
1 clove garlic, minced
1 1/2 tablespoons fresh lemon juice
1/4 cup freshly grated Parmesan cheese
4 to 5 tablespoons olive oil
Place the nuts, thyme, parsley, tarragon, garlic, lemon juice and Parmesan cheese into the bowl of a food processor and pulse until a coarse mixture forms. With the machine running gradually stream in the oil and blend until the pesto emulsifies.
Makes about 1 cup
Generously spoon over grilled or roasted pork chops.
For a simple salad, thin the pesto with more olive oil, and spoon over thick slices of fresh heirloom tomatoes.
Paddle a thick layer of this pesto onto sea bass or halibut and broil or bake.
Purchase Pestos, Tapenades & Spreads.
Click here for more great recipes.
Senior Marketing Manager
Pig, Delicious Pig: Pork Tacos for the Big GameOctober 24th, 2014
Happy (Glorious) National Pasta (of Italy) DayOctober 17th, 2014
Afternoon Tea at Tout Sweet + Downloadable Food LabelsOctober 14th, 2014
Make Your Own Yummy Mummies Cake PopsOctober 3rd, 2014
The Huckleberry CookbookSeptember 26th, 2014