At this point in summer, basil and parsley are growing like crazy, which makes it a great time to put together some fresh pesto. This recipe uses pistachios instead of the traditional pine nuts, but walnuts also make a delicious pesto. Use pesto with pasta, on scrambled eggs, in sandwiches, and as a complement to grilled meat.
Basil pistachio pesto
- 3 cups freshly picked basil leaves, rinsed, stems removed
- 2 cups freshly picked parsley leaves, rinsed, stems removed
- 1 cup pistachio nuts, toasted
- 4 cloves garlic, toasted in olive oil*
- 1 cup extra virgin olive oil
- salt and pepper to taste
Method: 1. In a food processor, combine basil, parsley, pistachio nuts, garlic cloves, and a few tablespoons of the olive oil. 2. Process until ingredients start to turn into a paste. 3. Add the rest of the olive oil in a steady stream, and mix until pesto reaches a fairly smooth consistency. Process until the pesto is the consistency you like. 4. Add salt and pepper to taste. 5. Store in a sealed glass jar in refrigerator, with a thin film of olive oil on on the surface to prevent browning. * To toast garlic cloves, toss in a small skillet with a few tablespoons of olive oil until lightly browned. Keep a close eye on it as it will brown quickly.