MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roasted Pistachio Pesto
Categories: Herbs, Nuts, Citrus, Cheese
Yield: 16 Tablespoon

2 c (packed) fresh basil leaves
2 cl Garlic
1/4 c Roasted pistachios; more for
- optional garnish
2/3 c Olive oil; as needed
1 tb Lemon juice
1/2 c Pecorino-Romano cheese;
- shredded
Salt

ROASTED PISTACHIOS: Shell pistachios and set your oven @
350ºF/175ºC.

Spread the pistachios on a rimmed cookie sheet. They
should be in a single layer for even roasting.

Roast for 6 - 8 minutes, stirring halfway through, or
until the pistachios are fragrant and lightly browned.

PESTO: Place basil, garlic, and roasted pistachios into
a food processor. Process until the mixture is smooth.
You may need to stop and scrape down the sides of the
food processor. Once smooth (there will still be some
small chunks), slowly pour in the olive oil, lemon
juice, and pecorino romano cheese while the food
processor is running.

Process until the mixture is smooth, again, you may need
to scrape down the sides of the food processor.

Season with salt, and serve immediately over pasta,
toasted bread, use it as pizza sauce, etc!

UDD NOTES: If you use store-bought shelled and roasted
pistacios as I do you can skip the first part of the
directions. I have used Grana-Padano in place of the
Pecorino-Romano - but be warned it is somewhat milder
and alters the flavour profile subtly.

RECIPE FROM: https://showmetheyummy.com

Uncle Dirty Dave's Kitchen

MMMMM

... If you're not part of the solution, you're part of the precipitate.

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roasted Pistachio Pesto
Categories: Herbs, Nuts, Citrus, Cheese
Yield: 16 Tablespoon

2 c (packed) fresh basil leaves
2 cl Garlic
1/4 c Roasted pistachios; more for
- optional garnish
2/3 c Olive oil; as needed
1 tb Lemon juice
1/2 c Pecorino-Romano cheese;
- shredded
Salt

ROASTED PISTACHIOS: Shell pistachios and set your oven @
350ºF/175ºC.

Spread the pistachios on a rimmed cookie sheet. They
should be in a single layer for even roasting.

Roast for 6 - 8 minutes, stirring halfway through, or
until the pistachios are fragrant and lightly browned.

PESTO: Place basil, garlic, and roasted pistachios into
a food processor. Process until the mixture is smooth.
You may need to stop and scrape down the sides of the
food processor. Once smooth (there will still be some
small chunks), slowly pour in the olive oil, lemon
juice, and pecorino romano cheese while the food
processor is running.

Process until the mixture is smooth, again, you may need
to scrape down the sides of the food processor.

Season with salt, and serve immediately over pasta,
toasted bread, use it as pizza sauce, etc!

UDD NOTES: If you use store-bought shelled and roasted
pistacios as I do you can skip the first part of the
directions. I have used Grana-Padano in place of the
Pecorino-Romano - but be warned it is somewhat milder
and alters the flavour profile subtly.

RECIPE FROM: https://showmetheyummy.com

Uncle Dirty Dave's Kitchen

MMMMM

... "Joy is the simplest form of gratitiude." -- Karl Barth
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pomegranate Pistachio Crostini
Categories: Breads, Nuts, Fruits, Cheese, Chocolate
Yield: 36 servings

36 sl (1/2") French bread
- baguette
1 tb Butter; melted
4 oz Cream cheese; softened
2 tb Orange juice
1 tb Honey
1 c Pomegranate seeds
1/2 c Fine chopped pistachios
2 oz Dark chocolate; grated

Set oven @ 400-|F/205-|C.

Arrange bread slices on an ungreased baking sheet; brush
the tops with butter. Bake until lightly toasted, 4-6
minutes. Remove from pan to a wire rack to cool.

Beat cream cheese, orange juice and honey until blended;
spread over toasts. Top with remaining ingredients.

Elisabeth Larsen, Pleasant Grove, Utah

Makes: 3 dozen

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

MMMMM

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