The toasted pistachios add a nutty richness. The capers and preserved Meyer lemon add the perfect balance of salt and acid. Though not my favorite herb, parsley add freshness and color, while chili flake gives just a touch of heat. Lastly some good olive oil blends it all together to create a chunky pesto that puts basil and pine nuts to shame.
The A16 Food + Wine cookbook also does a great job of explaining why good ingredients make a difference. They teach you how to preserve your own lemon, though I used a preserved Meyer lemon paste in a pinch, and why salt packed capers are the way to go over capers in liquid. With tricks like this you can adapt these great ingredients with different proteins and with what you have on hand to make dinner come to life. I have now used this pesto on both Mahi- Mahi and Halibut with a braising method of baking the fish half way immersed in water in a baking dish and crusted in the pesto. Fifteen minutes at 400*F and you are ready for a feast fit to satisfy.
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California Love – Pistachio Pesto
- Total Time: 35 minutes
- Yield: 4 1x
Description
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.
Ingredients
- 2/3 cup (160 ml) unsalted shelled pistachios
- 2 tsp salt packed capers, soaked
- 1 tsp preserved Meyer lemon paste
- 1/8 tsp heaping dried chili flakes
- 1/3 cup (80 ml) extra virgin olive oil
- Leave from 1/3 bunch flat-leaf parsley
Instructions
- Add salt packed capers to cold water and let sit for at least 30 minutes, changing water frequently.
- Preheat oven to 300*F. Spread pistachios on baking sheet and place in preheated oven for 15-20 minutes until toasted.
- Combine toasted pistachios, capers, preserved Meyer lemon, and chili flake in food processer and pulse a few times.
- With food processer running drizzle in olive oil.
- Add parsley and pulse a few more times.
- Taste for seasoning and add salt if needed.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Condiment
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 190
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Frequently Asked Questions
Why are salt-packed capers used instead of capers in brine?
The A16 Food + Wine cookbook explains that salt-packed capers deliver a cleaner, more intense flavor than capers stored in liquid. Before using them you soak them in cold water for at least 30 minutes, changing the water frequently, to draw out excess salt without sacrificing flavor. 
What is preserved Meyer lemon paste and where can I find it?
Preserved Meyer lemon paste is a condiment made from Meyer lemons cured in salt, giving it a fermented, intensely citrusy flavor. The recipe uses it as a convenient shortcut in place of home-preserved lemon quarters; you can find it at specialty grocery stores or online.
How is this pesto used with fish?
The author crusts Mahi-Mahi or Halibut in the pistachio pesto and braises the fish half-submerged in water in a baking dish at 400°F for 15 minutes — the pesto forms a flavorful crust while the fish gently steams.
Why toast the pistachios before blending?
Toasting at 300°F for 15–20 minutes deepens the nutty richness of the pistachios, which the recipe relies on as the primary flavor backbone alongside the capers and preserved lemon.
