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Finger foods always seem to be a favorite during the holidays, so here is a simple
and festive crowd pleaser: pistachio pesto. We love pairing this savory spread with our cranberry almond crisps and a little bit of goat cheese*. While pesto is
classically made with pine nuts, we decided to put our own twist on it, using
pistachios instead for a unique flavor. We also added a small handful of arugula
for a slight spicy flavor. This spread is great to have on hand for a midday snack,
or perfect to serve anytime you’re hosting guests!- Anna Goldstone 📸 @annaseatzz
½ cup pistachios
1 clove garlic
½ cup arugula
1 cup basil
1 tablespoon nutritional yeast
¼ cup olive oil
salt and pepper to taste
1 box of Cranberry Almond Crisps
A soft goat's cheese such as Fredrikson Farm, Montchevre, or Vermont Creamery
Toast the pistachios for 5-7 minutes at 325 degrees. Let cool.
Add basil, arugula, garlic, nutritional yeast, pistachios, olive oil, salt, and pepper into a food processor, scraping down the sides as needed.
Serve crisps with a spread of goat cheese and pesto. Enjoy!
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