Name: Pistachio Pesto
Yield: Makes about ¾ cup
Ingredients: Salt and freshly ground pepper to taste; ½ cup unsalted, lightly toasted pistachios, chopped; ½ cup packed fresh basil leaves; ¾ cup extra virgin olive oil; 1 tablespoon poached or toasted garlic; 2 tablespoons chopped fresh mint leaves; 1 tablespoon fresh lemon juice; Finely grated zest of 1 large lemon; ¼ cup chopped chives

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.

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