Mediterranean Style Pesto
(Recipe courtesy of Chef Chuck Hernandez of arugula catering co. in San Antonio, Texas.)
Ingredients:
-
1 c. fresh parsley – rinsed, drained and dry (no stems)
- 1 c. fresh basil
- 1/2 c. pistachios – toasted and lightly salted
- 1/2 c. crumbly feta – drained and dried
- 1 lemon – juiced
- 1 tsp. crushed red pepper (dried)
- 4 garlic cloves
- 1 green onion (bulb & stalk)
- 4 tbs. Salud de Paloma EVOO (click here for locations you can purchase or order online)
- 1 dash nutmeg – fresh grated
- Black pepper to taste
- Sea salt optional
Instructions:
Place all items in a food processor. Pulse gently until all is incorporated, scraping down sides periodically. Can also pound gently in segments in a traditional mortar & pestle. Serve on stale breeds, lavish, crackers, or pitas. ENJOY!
If you enjoy this recipe, be sure to check out Chef Chuck Hernandez’ new book, Pesto Power: An Exploration of International Sauces as Condiments.