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Cranberry Pistachio Pine Nut Pesto

You could substitute the pine nuts for all pistachios. I personally just like the buttery nutty flavor of the pine nut addition.
292 faves | 2 recommends
Uploaded by: Andrea Taylor

Comments

Awesome!!! Never thought about it with broccoli. YUM! Definitely going to try that!!
Andrea Taylor   •  13 Jun   •  Report
Turned out great. I did as you recommended and used it with the brussels sprouts. I roasted some broccoli too and tossed it all together with some turkey meatballs, baby kale and pasta. Was a hit!
Amy Anderson   •  13 Jun   •  Report
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Ingredients

1/4 cup pistachios

1/4 cup pine nuts

1/2 cup dried cranberries

3 cloves roasted garlic

1/4 cup (or a handful) of fresh parsley

juice of a lemon

1/2 cups olive oil

salt and freshly ground black pepper to taste

Preparation

1.

Place the pistachios, pine nuts, cranberries, garlic, parsley and lemon juice into a food processor and process until very finely chopped. While the food processor is running, slowly drizzle in olive oil. Season with salt and black pepper to taste. The pesto should be slightly sweet and salty.

View instructions at
Andrea Taylor - TaylorMade Market

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