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.

Part 1

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

Part 2

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

Part 3

1. With the machine running, drizzle the above into the nut mixture, scraping the sides down as necessary.
2. Add 4 oz. feta cheese crumbles
3. Continue to blend and add 2 Tbsp lukewarm water to the final emulsification.
4. Spoon into serving bowl (or storage bowls) and garnish with another drizzle of Lime Olive Oil and Savory Pepper.