Pistachio Basil Pesto

>> Wednesday, July 29, 2015

We returned home to a bursting-from-its-seems garden. (Here’s what our garden is like this year.) And by that I mean we have a ton of tiny tomatoes and basil that we need to use up ASAP. Good thing those are two of my favorite ingredients -- right?

Now, you guys know all about my love affair with pesto.

Let’s review:


What you’ll need . . .

  • 1 cup clean basil leaves
  • 1/2 cup pistachios
  • 1/4 cup olive oil
  • 1/4 to 1/2 cup grated Parmesan cheese
  • 2-3 cloves garlic
  • Squeeze lemon juice
  • ground black pepper

Method . . .

  1. Combine all ingredients in a food processor and pulse until smooth.
  2. I used roasted/salted pistachios and took them out of their shells for this recipe. 
  3. Also: I didn’t add salt because the nuts were already salted.
  4. I also rinsed the basil and then pat it dry with paper towels. I didn’t cook the basil, though. Left it raw.
  5. You can play around with the oil to make your pesto dryer or runnier. It’s a preference thing.
  6. You might also have success using some nutritional yeast in place of the cheese.


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