California Love - Pistachio Pesto
Recipe Type: Main Course
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4
Adopted from A16 Food + Wine cookbook, this pesto like topping has tested perfect for a firm white fish though chicken if just waiting to do it justice.
  • ⅔ cup unsalted shelled pistachios
  • 2 tsp salt packed capers, soaked
  • 1 tsp preserved Meyer lemon paste
  • ⅛ tsp heaping dried chili flakes
  • ⅓ cup extra virgin olive oil
  • Leave from ⅓ bunch flat-leaf parsley
  1. Add salt packed capers to cold water and let sit for at least 30 minutes, changing water frequently.
  2. Preheat oven to 300*F. Spread pistachios on baking sheet and place in preheated oven for 15-20 minutes until toasted.
  3. Combine toasted pistachios, capers, preserved Meyer lemon, and chili flake in food processer and pulse a few times.
  4. With food processer running drizzle in olive oil.
  5. Add parsley and pulse a few more times.
  6. Taste for seasoning and add salt if needed.
Recipe by Honest Cooking at