Silver Palate Cookbook's Pesto
Silver Palate Cookbook's classic pesto recipe is a basil pesto made with pine nuts, garlic, Parmesan cheese, olive oil, and seasonings. The Silver Palate was an influential gourmet food shop and cookbook from the 1980s that helped popularize dishes like pesto in American cuisine.
Silver Palate Cookbook Pesto
As a food lover always on the hunt for fresh flavors, I've long been a devotee of pesto. That glorious green sauce made from basil, nuts, garlic, and Parmesan is one of summer's brightest hits. But let's be real - sometimes the classic pesto recipe can feel...basic. That's why I was intrigued when I stumbled across the Silver Palate Cookbook's unique spin on this Italian staple.
If you're not familiar, the Silver Palate was this iconic gourmet shop that opened in New York City back in the 1970s. It helped kickstart America's foodie obsession by bringing ingredients and recipes once seen as exotic into the mainstream. Their pesto recipe stayed true to tradition with fresh basil, garlic, olive oil, and Parm. But it had a savory secret - toasted pine nuts in place of the typical walnuts or pecans.
That little nutty twist blew my mind and made me wonder - what other twists could take pesto to new heights? So I got to work in the kitchen to create my own signature version, inspired by the Silver Palate's pioneering spirit.
My "pistachio-lemon pesto" is a real zingerfest of flavors. Taking center stage are bright basil leaves, fruity olive oil, and freshly grated Pecorino Romano cheese (Parm's bolder, tangier cousin). But the stars of the show are the toasted pistachios, which lend an incredible richness, and the zest and juice of fresh lemons for a citrusy kick.
A few red pepper flakes add gentle heat, rounding out all those punchy flavors. Just toss everything into a food processor and you've got summer in a bowl - fresh, vibrant, and downright addictive.
Now, let me disclaimer that this is not a diet food. Olive oil, nuts, and cheese mean it's luciously rich and calorie-dense. But with so much flavor, a little goes a long way as a sauce, spread, or dip. (And hey, moderation is for mere mortals.)
Whether tossed with pasta, slathered on crusty bread, or even used as a marinade for chicken or fish, this pistachio-lemon pesto is total patio perfection. It captures the bright, bold spirit of summer in every bite.
So do yourselves a favor - grab some basil, pistachios, and lemons next time you're at the market. With this recipe, you'll be whipping up a zesty new condiment that's equal parts tradition and modern flair. Just don't forget a glass of crisp white wine to wash it all down. Your tastebuds can thank me later!
Silver Palate Pesto with Pistachio and Lemon Recipe
Silver Palate Pesto: A Zesty Twist on a Classic
prep time with cook time.
Serves 1 cup of pesto and contains approximately 170 calories per 2 tbsp serving.
Italian-American / Sauce, Condiment
Ingredients
- 2 cups fresh basil leaves, packed
- 1/2 cup shelled pistachios, toasted
- 3 garlic cloves, minced
- 1/2 cup grated Pecorino Romano cheese
- 1 teaspoon lemon zest
- 1/4 cup fresh lemon juice
- 1/2 teaspoon red pepper flakes
- 1/2 cup extra virgin olive oil
- Kosher salt and freshly ground black pepper to taste
Directions
- In a food processor, combine the basil, pistachios, garlic, Pecorino Romano, lemon zest and juice. Pulse until roughly chopped.
- With the machine running, slowly drizzle in the olive oil until fully incorporated and pesto comes together in a thick paste.
- Season to taste with red pepper flakes, salt and black pepper. Pulse a few more times to combine seasonings.
- Transfer pesto to an airtight container and pour a thin layer of olive oil over the top to prevent browning.
This pesto has the fresh basil base but with unique flavors from the pistachios, lemon and hint of spice that set it apart. Perfect for serving with pasta, on crostini or even over grilled meat or fish.
Toast the pistachios until lightly golden and fragrant to unlock their nuttiness. Grate the lemon zest first before juicing to capture all the flavorful oils.
In the food processor, pulse ingredients just until a thick pesto texture forms - don't over-blend or it can become gritty. Taste and adjust seasonings like salt, pepper and red pepper flakes as needed.
For peak freshness, make the pesto right before serving. If making ahead, layer olive oil or plastic wrap directly on the surface to prevent browning. This vibrant pistacchio-lemon pesto is delicious tossed with pasta, spread on crostini or used as a flavorful sauce or condiment.
Rated 4.9 by 27 reviewers.
Recipe Tags: Silver Palate Cookbook Pesto, Silver Palate Cookbook Pesto Recipe
Published by: Dish Dupes
Silver Palate Cookbook Pesto Recipe FAQ
What is pesto and where does the name come from? Pesto is a sauce originating from the Genoa region of Italy, made by grinding basil leaves, pine nuts, garlic, Parmesan cheese, and olive oil into a paste. The name "pesto" comes from the Italian word "pestare" meaning to pound or crush, referring to the traditional method of making it with a mortar and pestle.
What makes this pistachio-lemon pesto unique? This version puts a modern American twist on traditional Italian pesto genovese by using pistachios instead of pine nuts, adding lemon zest and juice for brightness, and swapping Pecorino Romano for Parmesan. The pistachios provide a richer, nuttier flavor while the lemon delivers a tangy, citrusy punch.
Can I use a different type of nut if I don't have pistachios? While pistachios give this pesto its signature flavor, you could substitute toasted almonds, walnuts, or even pepitas (pumpkin seeds) in a pinch. Just keep in mind the flavor will be slightly different.
Is Pecorino Romano cheese necessary or can I use Parmesan? Pecorino Romano has a bolder, saltier, tangier flavor than Parmesan that complements the other assertive ingredients well. But you can absolutely use Parmigiano-Reggiano if you prefer or can't find Pecorino.
How long does this pesto keep for? Like any fresh pesto, this version is best consumed right after making it when the flavors are brightest. However, you can refrigerate it in an airtight container with a thin layer of olive oil over the top for 3-5 days. The olive oil acts as a protective barrier against oxidation and browning.
What's the best way to store leftover pesto? For longer storage, you can freeze pesto by packing it into an airtight container or ice cube trays to portion it out. Top it with a layer of olive oil or plastic wrap pressed directly onto the surface. It will keep frozen for up to 3 months.
How can I use this pistachio-lemon pesto? The possibilities are endless! Toss it with pasta, spread it onto crostini or sandwiches, swirl it into soups, use it as a marinade or sauce for proteins like chicken or fish, stir it into scrambled eggs or roasted veggies. You can even make pesto pizza!
Is this pesto vegetarian and gluten-free? Yes, this particular pesto recipe is naturally vegetarian and gluten-free as long as you use gluten-free pasta if tossing it with noodles. It does contain dairy from the Pecorino cheese.
My pesto looks a little dry, how can I fix it? If your pesto seems too thick or dry after blending, you can thin it out by streaming in a bit more extra virgin olive oil and pulsing again to incorporate it fully. Start with just a tablespoon or two of oil at a time until it reaches a saucy consistency.
How much does this recipe make? Can I double or triple it? This pesto recipe makes about 1 cup total, which is 8 servings of 2 tablespoons each. You can absolutely double or triple all the ingredient amounts to make a larger batch. Just be sure to use a food processor with enough capacity.
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