What’s Next on my Plate:

Hawaiian Mahi Mahi rolls stuffed with mango and macadamia nut stuffing

Æbelskiver (Danish Filled Pancakes)

Chicken Canzanese with Polenta Cakes

Lillet Poached Pears with Thyme & Pepper

Triple Lemon Baked Doughnuts

(German Braised Rabbit Stew)

Pesto Goat Cheese Chicken Cordon Bleu

Pistachio Sage Pesto

Jan 2nd, 2013 by Kat | 0

1 cup fresh sage
2 cloves garlic
1/2 cup shelled pistachios, toasted
juice of 1/2 lemon
3/4 cup olive oil
1/2 cup Parmesan
salt and pepper to taste

In the bowl of a food processor, combine pistachios, garlic, sage and lemon juice. Pulse until well blended. Slowly drizzle in the olive oil while the processor is running.

Pour mixture into a work bowl and mix in the Parmesan. Season to you liking.

Makes about 1 cup. This pesto will keep in the refrigerator for about 1 month… if it lasts that long!