Lime and Elderberry Pistacio Pesto
A pesto without basil and instead Oregano, and is very versatile with a unique, tangy and herbaceous flavor. It is best served as a cold spread or dip, rather than as a warm sauce. Olive oil is a natural preservative, so this sauce will keep up to two weeks refrigerated. We layered it onto big soft rolls for turkey sandwiches with lettuce, tomatoes, and cucumber.
Assemble the following in your food processer and pulse the mixture 10-12 times to crush the nuts well and incorporate everything
¾ cup pistachios, shelled and chopped
¼ tsp garlic, minced
½ cup loose oregano leaves
1 Tbsp parsley, chopped
In a glass measuring cup or small bowl, whisk well to combine the following:
2 Tbsp Elderberry Balsamic Vinegar
1 Tbsp lemon juice
¼ tsp. Savory Pepper
¼ cup Lime Olive Oil
¼ cup mild Extra Virgin Olive Oil
- With the machine running, drizzle the above into the nut mixture, scraping the sides down as necessary.
- Add 4 oz. feta cheese crumbles
- Continue to blend and add 2 Tbsp lukewarm water to the final emulsification.
- Spoon into serving bowl (or storage bowls) and garnish with another drizzle of Lime Olive Oil and Savory Pepper.