Pistachio-Pepita-Pimentón Pesto*

By • October 8, 2013 • 2 Comments



Author Notes: This is a phenomenally good sauce/pesto/paste: the smokiness of the pimentón elevates the nuttiness of the pistachios and pepitas to new heights while salt and lime zest brighten the whole mess! This is great drizzled on roasted sweet potatoes and spread over salmon that’s then seared. It’s great warm, room temp or cold. It’ll save for several days in the fridge.
*See this hotline thread for the discussion of pesto v paste name: http://food52.com/hotline/22035-pesto-v-dukkah-v-what

Try to ignore the relatively ugly hue! :)
em-i-lis

Makes 1/4 - 1/3 cup

  • 1/4 cup shelled, roasted, unsalted pistachios
  • scant 1/4 cup raw pepitas
  • 1/4 teaspoon pimentón (I used sweet)
  • 1/4 teaspoon salt
  • zest of 1 lime
  • 1/4 cup (scant) extra virgin olive oil
  1. Put everything except the olive oil into a small food processor and process until the pistachios have started to crumble. Slowly, and with the motor running, pour in the olive oil and process until you have a uniform, finely-textured loose paste.
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Cakes

10 months ago Bevi

It has the look of a blended curry paste - not ugly! Or at least it photographs well!

Img_0836-001_(1)

10 months ago em-i-lis

Emily is a trusted source on General Cooking.

you are very kind!!