Dill and Pistachio Pesto

We were going to my cousin’s house for the weekend for a birthday celebration. She called to discuss the menu for the special dinner we were planning on cooking for the family. Since they live so close to the shore, we decided to cook seafood- salmon and scallops came to mind. 

We decided to keep it simple and marinate the seafood in olive oil, lemon juice and salt. I began the thinking process for two sauces or pestos to serve with the main entrees. With the scallops I thought of a fruit chutney of some kind; and for the salmon, dill came to mind.

I came up with a dill and pistachio pesto for the fish. I roasted the pistachios and processed them with some garlic. I then added fresh chives and parsley. I used the parsley to bring some freshness to the pesto and to tone down the dill flavor. Like a regular pesto I added olive oil, cheese and some lemon juice. I prefer pecorino cheese, so I used it in here as well. 

The pesto turned out absolutely delicious. It complemented the salmon really well. The dill flavor came through loud and clear but it was not over powering. The creamy pistachios were a perfect match with the dill and lemon flavor. 

We cooked the salmon very simply in the oven and served the pesto on the side. It was a big hit with the scallops and the mango and nectarine chutney- will post the recipe soon.

• 1 cup pistachios, roasted
• ½ cup extra virgin olive oil
• 1/3 cup fresh dill, chopped
• ½ cup fresh parsley, chopped
• 1 garlic clove
• Salt
• Zest of one lemon
• Juice of ½ lemon
• ½ cup pecorino romano cheese, grated

In a processor, add the pistachios and garlic. Process for 30 seconds. Add the dill and parsley. Start the processor and gradually drizzle the olive oil. Process till everything is incorporated. Take out in a bowl and add the salt, lemon zest, lemon juice and the pecorino cheese. Mix well and refrigerate.