Pistachio pesto
Recipe for a pistachio and basil pesto.
Servings 6 servings
Ingredients
- 60 g unsalted pistachios
- 25 g pine nuts ideally toasted briefly in a dry frying pan
- 1 large handful of fresh basil
- 70 g Parmesan
- 1 clove garlic
- 100 ml oil
- Salt
Instructions
- Put all the ingredients except the salt in a blender and blend until you have the texture you want.I prefer mine coarse; if you would like it finer and more runny, simply blend it for longer. In that case I recommend starting with a little less oil, as the nuts will also release oil when blended for longer. Then add more if you like.
- Season to taste with salt and keep the pesto in the fridge until you are ready to serve it.