Cilantro & Pistachio Pesto
1 bundle cilantro, washed and ends trimmed
4 cloves garlic
2 tsp lemon zest
Juice of 1 lemon
1/2 cup dry roasted & unsalted, shelled pistachios
1/2 cup olive oil (I'm going to play Barefoot here, use the GOOD olive oil!), plus 1-2 Tbsp more reserved if tossing with pasta
2-3 pinches Kosher salt
Place all ingredients in your food processor or blender and blend until nice and smooth. You won't have a completely smooth sauce, but you want all of the big chunks broken up (especially of the garlic) and have everything well-combined. Scoop out and toss with cooked pasta of your choice, or use as a spread for crostini or some garlic pesto bread. If tossing with pasta, add another 1-2 Tbsp of olive oil to keep the pasta from sticking and gumming up.
I found the pesto itself was perfect with about 2 pinches of Kosher salt, but once I tossed it with my pasta, it totally disappeared, so you will want to adjust with the salt content after you've tossed the pesto with the pasta and additional olive oil. Also, I did not use Parmesan of any kind, but you could absolutely include it in the sauce. To me the pistachios actually impart the same flavor profile as Parm would, so give it a try without and see what you think. It at least helps to offset the calories from the bevy of olive oil that goes into this dish!