Too many people use store-bought pesto. Pesto is so simple to make and a well-stocked kitchen will have all the necessary ingredients to make it. All it requires is some fresh herbs, olive oil, salt & pepper and possibly some garlic, nuts and citrus zest. Blend together in a food processor and voila – fresh pesto! Trust me. You will never buy pesto in a jar again.
Although I’ve tried many combinations, one of my favorite pestos is made from cilantro and pistachio. If you don’t like or don’t have cilantro, use parsley. Or try your own combination of fresh herbs! Tarragon gives a light sweet flavor and sage will make a rich smoky pesto.
Pesto can be tossed with pasta, potatoes or veggies or even used as a sandwich spread. Here, I’ve used it to coat pork tenderloin. This pesto lends a bright and complex flavor to the juicy pork and presents itself beautifully. This is an easy to make dish that will make a big impression!
Cilantro Pistachio Pesto Ingredients:
- 1 bunch fresh cilantro
- 2 large garlic cloves
- Zest of 2 lemons
- ¼ cup pistachios
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 Tbsp water
- 1 Tbsp extra virgin olive oil
- 4 oz water chestnuts, finely chopped
- 2 ½ lb pork tenderloin
Preheat oven to 325 degrees.
Chop off stems from cilantro. Some stems remaining are ok. Lightly chop garlic. Combine these two ingredients along with the lemon zest, pistachios, salt, pepper and water in the food processor. Process on high until finely minced and combined. Stop the processor and scrape the mixture down the sides with a rubber spatula. Continue processing on low and slowly drizzle in the olive oil. Scoop the mixture into a bowl and combine with the water chestnuts.
Place the pork tenderloin in a roasting pan and coat on the top and sides with the pesto. Cook for 35-45 minutes or until the internal temperature reaches 160 degrees. Let the pork rest on a platter for about 8 minutes before slicing.
Servings: 5 Serving Size: 2 Tbsp
Calories: 93 Fat: 5.5g Sat. Fat: .7g Carbs: 3.9g
Sodium: 357.2mg Fiber: 1.1g Sugar: .6g Protein: 1.4g
Servings: 7 Serving Size: 3 pieces, 4 oz.
Calories: 248 Fat: 9.5g Sat. Fat: 2.4g Carbs: 3.1g
Sodium: 336.4mg Fiber: .8g Sugar: .4g Protein: 35g