Pistachio Cranberry Pesto

Pistachios pulverized into pesto is nothing new, nor is their marriage to cranberries in the world of sweets, but how about zinging them together with whole coriander seeds and lime zest to make a heavenly pesto?

Since the rice last weekend steamed with coriander, I have been completely distracted. The coriander comes across as a really rich, intense lime flavor, not at all subtle. The heavenly scent of limes and all things green has been floating through my subconscious for days.

Today at the co-op, I spotted in tandem, a bag of green, raw pistachios and a container of dried cranberries. The hint of burgundy reflected from the pistachios and called for the partnership. The two were married, and as matron of honor, stood the whole coriander seed followed in train by a smattering of lime zest bridesmaids. To officiate the ceremony were the pair, olive oil and garlic, a combo designed to marry flavors of all sorts. Lime juice and a little salt provided a bright and festive tone to the occasion. In the end, the sweet-tart dried cranberry and the rich, stoic pistachio lived together in delicious bliss. Try it. It’s REALLY good!


  • 1 cup raw shelled pistachios
  • 1/2 cup dried cranberries, reconstituted
  • 2 cloves garlic
  • 1/2 cup olive oil
  • 1/2 tsp. salt
  • 1 tsp. whole coriander seeds
  • zest one lime
  • juice from one lime

Directions: Put cranberries in a bowl with a little water. Microwave for two minutes to soften. Place all ingredients in a food processor and blend until a fine paste forms.


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