From the Chronicle Kitchen
Pestos, Tapenades & Spreads
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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.
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