Pages Navigation Menu

Travel, Food, Music

Pesto

Cilantro Pistachio Pesto
Write a review
Print
Ingredients
  1. 2 oz Pistachios
  2. ½ bunch Fresh Cilantro
  3. 1 tbsp Fresh Basil
  4. 3 oz Parmesan Cheese
  5. 1 tbsp Salt
  6. ½ tbsp Black Pepper
  7. 1-2 oz Olive Oil
  8. 2 cloves Fresh Garlic
Instructions
  1. 1) Process basil, cilantro, garlic, salt and pepper for 10 seconds. 2) Scrape down bowl and process 5 seconds more.
  2. 3) Add pistachios and pulse until crushed.
  3. 4) Add Parmesan Cheese and oil and blend until a thick paste is achieved.
  4. This Pesto can be added to cream and stock (fish, lobster or shrimp) or even chicken to make a wonderful sauce. No matter what liquid you are using think about how long it takes your protein to cook. When making a basic sauce you need the fundamentals. To make shellfish stock, make it easy by buying “Better than Bouillon” base at your local grocery store. Choose the lobster or clam variety and follow directions for stock.
Roadtrips R Us http://www.roadtripsrus.com/
Cilantro Pistachio Pesto - Chef TJ’s Original Recipe
Write a review
Print
Ingredients
  1. Ingredients
  2. Pistachios 4 oz
  3. Cilantro 1 bunch/8 oz
  4. Basil (Fresh) 1.5 oz
  5. Parmesan Cheese 3 oz
  6. Salt 2 Tsps
  7. Olive Oil As needed/2oz
  8. Garlic (Fresh) 4 Cloves
Instructions
  1. Procedure
  2. 1) Process all ingredients except Pistachios and Oil for 15-20 seconds
  3. 2) Scrape down bowl and process – 5 seconds more
  4. 3) Add Pistachios and pulse until crushed
  5. 4) Add Oil and incorporate into a thick paste
Notes
  1. Once you have this wonderful non-traditional version of Pesto you can use it many ways. My favorite way is cook a pound of your favorite pasta, sauté shrimp in a large skillet, season to taste, add a tablespoon or two of the Pesto, one-half cup on heavy cream, a scoche of White Wine. And, continue to cook until shrimp are no longer translucent. Toss with the pasta and top with Parmesan Cheese.
Roadtrips R Us http://www.roadtripsrus.com/
Ultimate Pesto
Write a review
Print
Ingredients
  1. Ingredients
  2. 1 cup shelled Macadamia nuts, slightly roasted
  3. ½ cup tightly packed, fresh cilantro or basil leaves
  4. 2 cloves garlic, finely chopped
  5. 2 oz parmesan cheese
  6. Olive oil as needed, 2-4 fluid ounces
Instructions
  1. Procedure
  2. In a food processor, combine all ingredients except for Olive oil. Pulse until chopped but do not over process. Combine oil until a paste forms, use your best judgment and set aside. To make a great sauce for chicken, simply combine one cup of heavy cream and one cup of chicken stock, reduce the two cups down to one and then add Macadamia Pesto to taste (1 tbsp) should suffice.
  3. Top grilled chicken breast with sauce as an entrée, or toss with pasta and add protein of your choice which could be chicken, pork, or beef. Chicken has worked best for me. Sprinkle finished dish with Parmesan cheese and any left over basil or cilantro. Garnish as desired. Simple recipes by Chef TJ
Roadtrips R Us http://www.roadtripsrus.com/