Pistachio Pesto Recipes

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Eggplant Israeli Couscous with Pistachio Pesto Recipe

I don't often cook with toasted Israeli couscous. It's not because it's complicated to prepare, it's just that it's not a very common ingredient to find at the market. I personally like it because it can simply be boiled and serve as a side dish. I flavored it with puréed Japanese eggplant and a bright, sweet and tasty pistachio pesto.

I served the warm, green Israeli couscous with veal scallopini, which was absolutely delicious. There was some extra pistachio pesto, which I stored in the freezer for future use. I don't know what I'm going to cook it with, but I can tell it will be scrumptious!


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Celery Risotto with Pistachio Pesto Recipe

Daddy's been dieting diligently lately, and he told me yesterday that he had a craving for celery risotto. Of course, I was happy to oblige. Unlike many of my other risotto recipes, which will probably never be considered healthy, I decided to make this risotto (almost) as good for you as it is good to eat.

To complement the very distinct flavor of celery, I added lemon juice and a pistachio pesto. I also threw in a little parmesan cheese for a nutty aroma and flavor. Daddy enjoyed it so much that I froze several portions of the risotto so that he can get his "fix" whenever he wants, whether he's on a diet or not.


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