Рецепт Top Chef Masters' Jody Adam's Pistachio-Celery Pesto
Top Chef Masters’ Jody Adam’s Pistachio-Celery Pesto
I was sad to see Chef Jody Adams lose in episode 6 of this season’s Top Chef Masters. My family was rooting for her, but obviously goat is not her forte.
The health benefits of pistachios
Jody is back of Rialto in Cambridge, Massachusetts doing what she does best – using seasonal, local ingredients in regional Italian cuisine, like her unique take on pesto. Instead of using pine nuts, she uses pistachios and adds a bit of crunch with celery. This would be an amazing pesto to use on whole week noodles or on bruschetta.
According to PistachioHealth.com, pistachios are an especially rich source of vitamin B6 and the other B vitamins and high in fiber. They also contain a significant amount of antioxidants like lutien and zeaxanthin, which help reduce your risk of age-related macular degeneration, the most common cause of blindness in adults over 65.
Pistachios are also great source of copper, manganese, and phosphorus, which help build strong, healthy bones. Plus, they contain potassium and magnesium, which is good for regulating heart rate and blood pressure.
Pistachio-Celery Pesto
By Jody Adams/Rialto
Makes 1 heaping cup
Ingredients:
- 2 cups lightly packed coarsely chopped basil leaves
- 2 tablespoons chopped celery leaves
- ¾ cup extra virgin olive oil
- 2 tablespoons garlic grated with a fine microplane
- ¼ cup coarsely chopped pistachios, toasted
- Zest of ½ lemon
- ¼ cup freshly grated parmesan cheese
- 2 tablespoons celery, stalks peeled and chopped into1/8 inch dice
- Kosher salt and freshly ground black pepper to taste
Directions:
Put the basil and celery leaves in a food processor. With the motor running, add the oil in a thin steady stream and process until the leaves are finely chopped, about 1 minute.
Add the garlic, nuts and lemon zest and process for another 20 seconds or until the nuts are finely chopped, but not a paste. If you process too long, the machine will heat up the pesto, cook the basil and cause it to discolor.
Transfer the pesto to a bowl. Stir in the cheese and celery. Taste and adjust seasoning.
Nutritional information for 1 tablespoon of pesto:
Calories 110
Calories from Fat 104
Total Fat 11.5g
Saturated Fat 1.8g
Cholesterol 1mg
Sodium 38mg
Total Carbohydrates 1.1g
Protein 1.2g
Nutrition Grade C- from CalorieCount
Weight Watchers POINTS = 3 (Believe me, a little goes a long way, especially on pasta!)