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Pistachio pesto

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Ingredients for 3 servings:

  • 3 packs of basil (frozen or the same amount fresh)
  • e.g. olive oil
  • 250 g pistachios, roasted and salted
  • 2 cloves garlic
  • 1 piece(s) Parmesan, approx. 2 cm x 2 cm
  • Salt

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

It’s really quick to prepare, but I’ve never seen pistachios in their shells before, so you’ll have to factor in some time for cracking the nuts… First, put the pistachios in a food processor and chop them as finely as possible. Then add the basil, Parmesan cheese, and garlic and blend briefly (the garlic gives the pesto a bit of a kick, so don’t use too much!). Then run the food processor and add just enough oil until you think it’s runny enough (use a little oil for a thick pesto and a lot for a runny pesto). Finally, season to taste with salt and serve. The pesto tastes best with very thin spaghetti.

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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.

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