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
A Closer Look at Bar Tartine’s TechniquesJanuary 23rd, 2015
Ina Hearts HuckleberryJanuary 16th, 2015
Greens + Grains = A Ridiculously Versatile SoupJanuary 9th, 2015
Stock Your Pantry with Beauty-Boosting FoodJanuary 6th, 2015
Pear Whole-Wheat Crumb CakeDecember 15th, 2014