Pistachio Pesto

Method3 steps · about 5 min

1. 1

   Step 1: Put all 70 g pistachios, 10 g basil, the garlic clove (1) and 30 g grated Pecorino Romano in a bowl. Start with half of the available olive oil (35–45 ml). Blend with an immersion blender to a thick sauce with small pieces of pistachio remaining. Add more oil from the remaining stock only as needed for that texture.

   Uses 70 g shelled, unroasted, unsalted pistachios · 10 g fresh basil leaves · 1 garlic clove · 30 g Pecorino Romano, grated · Initial half of the available olive oil: 35–45 ml · Additional olive oil from the remaining stock, only as needed

   
2. 2

   Step 2: Taste the blended pesto and add a small amount of salt and black pepper only as needed.

   Uses Blended pistachio pesto · A small amount of salt, to taste · A small amount of black pepper, to taste

3. 3

   Step 3: Use the seasoned pesto as a sauce or spread. It tastes best on the day it is made; store any remaining pesto covered in the fridge for up to 3 days.

   Uses Seasoned pistachio pesto