Cumin-Spiced Pistachio Pesto
Cumin-spiced pistachio pesto transforms a classic pasta sauce into a choose-your-own-adventure meal — a multi-hyphenate recipe that can adapt to fill just about any role.
This pistachio pesto works wonderfully on roasted root vegetables. Use it to season baked salmon or white fish. Transform it into refreshing salad dressing, and thin out the pesto by drizzling a bit of olive oil. Not to mention, a delightful way to kick your egg game up a notch, be it scrambled, omelets, or sunnyside-up eggs — there's no wrong way to go here.
Servings: 1 cup = enough for 2-3 lbs salmon
Prep Time: 15 mins
Cook Time: 45 min
To a high-speed blender add in the pistachios followed by the lime zest and juice.
Add in the rest of the ingredients. For the parsley, with your hands twist the bunch at once, separating the top part (leaves) from the bottom. Use leaves and stems attached, discard bottom stems.
Mix on low speed or pulse, stopping to push down the mixture.
Once all ingredients are incorporated, blend at high speed until a uniform puréed consistency is achieved. This should take around 15-30 seconds (depending on the blender). For a smoother texture, blend for up to 1 minute.
Taste and adjust the seasoning accordingly, adding more salt if needed.
Preheat the oven to 425°F. In a parchment lined tray, add the salmon skin side down and pat dry. Spread the pesto generously over the fish. Bake uncovered for 20-25 minutes (baking time will vary depending on the fish’s thickness and size)
This sauce also works wonderfully on root vegetables. You may swap the salmon for a white fish like cod, tilapia, or flounder. To use as a salad dressing, thin out the pesto by drizzling a bit of olive oil while whisking- tastes incredible and it’s super refreshing!
Not to mention that if you’re looking to kick your egg game up a notch, add and blend 1/2 of a jalapeño pepper to the pesto mixture and drizzle on! Be it scrambled, omelets or sunny side up eggs, trust me- you’ll thank me!
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