Pesto with pistachio kernels and basil

Ingredients for 1 servings:

• 50 g pistachios, roasted
• 1 handful of basil leaves
• 25 g Parmesan
• 3 tbsp lemon juice
• 1 pinch(s) lemon peel, very finely grated
• 3 tbsp oil (pistachio kernel oil)
• 6 tbsp oil, neutral, e.g. sunflower or rapeseed oil
• ½ tsp salt, approx.
• 1 clove(s) garlic
• 1 pinch(s) of pepper, preferably lemon pepper
• 1 tbsp oil to cover, if desired

Instructions

Working time approx. 15 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 15 minutes

with lemon juice and lemon zest

Remove the pistachios from their shells and weigh them. Pluck the basil from the stems, coarsely chop the Parmesan cheese and peeled garlic clove. Finely grate the zest of half a lemon. Blend all ingredients with a hand blender, transfer to a screw-top jar, and let it steep well, ideally overnight. Season to taste and add salt, pepper, and/or lemon juice if desired. The pesto is easy to prepare and will keep in the refrigerator, covered with a thin layer of oil, for several days. Be careful with the salt, especially if using salted pistachios!