Pistachio-Herb Pesto
Makes about 1 cup

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This pesto is woven together with different herbal accents making for a complex topping. The crunchy texture and concentrated flavor create a dynamic crust for pork chops or sea bass.
 
1/2 cup salted roasted pistachio nuts
2 tablespoons chopped fresh lemon thyme
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh tarragon
1 garlic clove, minced
1-1/2 tablespoons fresh lemon juice
1/4 cup freshly grated Parmesan cheese
4 to 5 tablespoons olive oil
 
Place the nuts, thyme, parsley, tarragon, garlic, lemon juice, and cheese in the bowl of a food processor and pulse until a coarse mixture forms. With the machine running, gradually stream in the oil and blend until the pesto emulsifies.
 
Serving Suggestions
Generously spoon over grilled or roasted pork chops. For a simple salad, thin the pesto with more olive oil and spoon over thick slices of fresh heirloom tomatoes. Paddle a thick layer of this pesto onto sea bass or halibut and broil or bake.