Pistachio Pesto

Preparation info
  • Makes about

    ¾ cup

    • Difficulty

      Easy

Appears in
Cooking One on One

By John Ash

Published 2004

  • About

Nuts play a larger role in this combination than in the basic basil version. You can add up to ¼ cup of a grating cheese such as Parmesan or Asiago, but I prefer it without the cheese. This is one recipe that violates my rule about always blanching the herbs. Since they’re such a small component of the pesto, blanching isn’t necessary.

Ingredients

  • ½ cup unsalted, lightly toasted pistachios, chopped
  • ½ cup packed fresh basil leaves
  • ¾

Method

Combine all the ingredients except the salt and pepper in a blender or food processor and puree until smooth, stopping a few times to scrape down the sides. Taste and season with salt and pepper. Store covered in the refrigerator for up to 5 days or in the freezer for up to 6 months.