You will love this unique and earthy pesto full of pistachio goodness!
I used an awesome cheese called Drunken Goat. It is semi-soft goat cheese from Spain’s Murcia region. The cheese makers immerse it in the local Doble Pasta wine (Mourvedre grapes) for three days giving the rind a vivid purple hue before aging it for 75 days.
Recipe: Approx. 2 Cups
- 1 Cup Fresh Thyme
- 1 Cup Shelled Pistachios
- 1 Cup Shredded Drunken Goat Cheese
- 3/4 Cup Extra Virgin Olive Oil
- 1 Tablespoon Fresh Squeezed Lemon Juice
- 1 Clove Garlic
- 1/4 Teaspoon Sea Salt or to taste
Remove the tiny leaves off the thyme stems by holding the top and sliding leaves off with the thumb and pointer finger of your other hand along the sprig.
Shred the cheese, measure everything and add all ingredients except the cheese to a food processor or blender.
Blend to a coarse texture then add the cheese and blend until desired texture.