I usually keep pesto in small bags in my freezer, making this side dish a supremely easy and quick one. Use about a tablespoon of pesto (or more if you like) and freeze the leftovers. It goes well with fish, chicken, and vegetables.
- Italian Parsley - 1 cup, without the stems
- pistachio nuts - shelled, 1/3 cup
- walnuts - shelled, 1/8 cup
- garlic - 1 small clove
- kosher salt and freshly ground black pepper - pinch of each
- olive oil - 3 Tbsp
Place all pesto ingredients, aside from the oil, in a food processor fitted with the “s” blade. Blend. While the machine is running, slowly add the oil through the feeder and blend until a fine paste forms.