Tuesday, May 11, 2010
Last Night's Dinner
I picked up these asparagus at a self-serve farmstand in Southold on Sunday afternoon, and last night I grilled them with some pounded chicken breasts. A quick pesto made with pistachio nuts and orange zest was good with both. Here's the recipe:
Pistachio Nut Pesto
Makes about 3/4 cup
3/4 cup unsalted roasted shelled pistachios
1/4 cup chopped mint
Grated zest from one small orange
1/2 garlic clove, chopped
1/2 cup extra-virgin olive oil
1/2 cup grated Parmesan cheese
Ground black pepper
1. Combine the pistachios, mint, zest, and garlic in the workbowl of a food processor and process to finely grind the nuts. with the motor running, add the olive oil and process until smooth.
2. Scrape the mixture into a bowl, stir in the Parmesan cheese, and season with salt and pepper to taste. Cover with plastic wrap and refrigerate for up to 3 days until ready to use.