Pistachio pesto
8 ounces of pesto
10 minutes
10 minutes
Ingredients:
- 3 to 4 ounces fresh basil (about 2 cups)
- 1⁄3 cup chopped pistachios
- 2 garlic cloves
- 1⁄2 teaspoon salt (if your pistachios are unsalted you can increase this a little)
- 2⁄3 cup extra virgin olive oil
- 1⁄3 cup grated parmesan cheese
- black pepper to taste
Related blog post: Pistachio give-and-go pesto combo
Directions:
Add basil, pistachios, garlic cloves and salt to a food processor or blender. Pulse to combine.
When things are chopped well, start slowly adding your olive oil while the processor/blender is running on low. This starts to form an emulsion and gives you the consistency you would want.
When the pesto is smooth and has a thickened consistency, remove from processor/blender to a bowl add parmesan cheese, and stir.
Taste the fully combined pesto and add any additional salt and pepper that you think it might need. Store in the fridge for a few days.
Have you made this recipe? Share on Bluesky or Instagram, tag @beerinator and let him know!
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