Servings:
3 to 4Ingredients:
1 cup unsalted raw pistachios
2 cups (packed) fresh cilantro leaves
4 teaspoons fresh lemon juice, divided
1 garlic clove, chopped
1 teaspoon ground cardamom
3/4 teaspoon all natural salt
1/2 cup plus 5 tablespoons cold-pressed olive oil, divided
Preparation:
Place pistachios in a food-processor. Add cilantro leaves, 1 tablespoon lemon juice, and next 3 ingredients to processor. Using on/off turns, process until coarse paste forms. With machine running, gradually add 1/2 cup olive oil. Season pesto with pepper. Transfer pesto mixture to a bowl and whisk in remaining 1/4 cup olive oil and remaining 1 tsp. lemon juice.
