Basil Pistachio Pesto
Simple classic pesto recipe using pistachios instead of pine nuts. Such vibrant color and taste.
Servings: 1 cup
Ingredients
- 2 - 3 cups basil leaves
- 2 garlic cloves
- ½ cup pistachios or pine nuts
- ¼ cup shredded parmesan cheese or pecorino romano
- Black pepper
- Salt
- ¼ cup olive oil
Instructions
- Pulse basil, pistachios, and garlic in a food processor for few minutes until everything is chopped.
- Add in the cheese and process it again and make sure to scrape down the sides of the food processor with a rubber spatula.
- While the food processor is running, slowly add the olive oil in a steady stream. Stir in the salt and pepper. Remove it in a bowl or jar, drizzle some extra olive oil and cover it.
- If you plan to freeze it, then I would recommend do not add cheese. You can always stir in cheese when you use it later.
Notes
- Adding the olive oil slowly, while the processor is running, will help it emulsify and help keep the olive oil from separating.
- If you plan to freeze it, then I would recommend do not add cheese. You can always stir in cheese when you use it later.
- It can be stored in refrigerator for few weeks.