Pesto with Pistachios

Name: Pesto with Pistachios
Yield: About 2½ cups.
Ingredients: 6 cups (exactly ¼ pound) loosely packed, unrinsed basil leaves (see note); Salt to taste (some Italian chefs say you should not add salt until you are ready to use the pesto sauce; it preserves better without it); 1 cup grated Parmesan cheese; ⅓ cup loosely packed fresh parsley; ½ cup shelled pistachios, preferably unsalted; ¾ to 1 cup olive oil; 3 or 4 tablespoons finely chopped garlic; Freshly ground pepper to taste

Preparation info

About
2½ cups
.

Difficulty
Easy

Appears in

A Feast Made for Laughter

By Craig Claiborne

Published 1982

About

Ingredients

6 cups (exactly ¼ pound) loosely packed, unrinsed basil leaves (see note)
½ cup

Sauce
Vegetarian
Gluten-free

Method

Rinse the measured basil carefully and pat or spin dry. Set aside.
If the pistachios have not been blanched, bring enough water to the boil to cover the pistachios when they are added. Add the pistachios and simmer about 2 minutes, or until the outer coating can be removed easily with fingers. Drain and remove the outer coating. Set aside.
Put the basil