Guest guest Posted February 26, 2008 Report Share Posted February 26, 2008 @@@@@ Pistachio Cilantro Pesto - Middle Eastern 1 cup unsalted raw pistachios 2 cups (packed) fresh cilantro leaves 4 teaspoons fresh lemon juice, divided 1 garlic clove, chopped 1 teaspoon ground cardamom 3/4 teaspoon salt 3/4 cup plus 5 tablespoons olive oil, divided Preheat oven to 400°F. Toast pistachios on baking sheet until golden, about 7 minutes. Transfer to processor. Maintain oven temperature. Add cilantro leaves, 1 tablespoon lemon juice, and next 3 ingredients to processor. Using on/off turns, process until coarse paste forms. With machine running, gradually add 1/2 cup olive oil. Season pesto with pepper. Makes 4 servings. Author: Bon Appétit, October 2006; originally published March 2005 Source: Epicurious.com Formatted by Chupa Babi: 02.26.08 An unusual pesto made from pistachios and cilantro gives the [recipe] Middle Eastern flavor. ----- ______________________________\ ____ Looking for last minute shopping deals? Find them fast with Search. http://tools.search./newsearch/category.php?category=shopping Quote Link to comment Share on other sites More sharing options...
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