in Recipes

Pistachio-basil pesto

updated

Spread the love

Ingredients for 1 servings:

  • 45 g basil, equivalent to one pot of basil
  • 90 g pistachios, weighed without shell
  • 60 g Parmesan
  • 10 g garlic, approx. 2 cloves
  • 70 ml olive oil
  • some olive oil to cover
  • ½ tsp salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Place everything in a blender and blend until smooth. Taste and add more seasoning if desired. If the pesto isn’t going to be eaten right away (I like to give it away as a gift, for example), pour it into a large enough jar and cover with olive oil to prevent oxygen from reaching it. This is a very quick recipe if you buy shelled pistachios; otherwise, removing the shells will take a while.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

"Christmas cookie" drink without added sugar

Jerusalem artichoke soup with ham chips