The first time I made my own pesto, I couldn’t believe how easy it was. It made me wonder why it had taken me so long to try it.
Now, I’m definitely making up for lost time.
Pesto is so versatile. You can use it on breads, pizza, or pasta, in salad dressing, as a dip, on top of a variety of meat or veggie dishes, and I’m sure there are more, but, you get my drift…. It’s just good to have this stuff in the fridge as often as possible!
I made this recipe with pistachios. I know a lot of pesto recipes call for pine nuts, but, I am a pistachio fiend, and so, I wanted to give them a whirl. And, success! It tastes awesome.
Here is the recipe and I hope you will give it a try!
Fresh Basil Pistachio Pesto
Prep Time: 10 minutes
About 2 cups of loose fresh basil leaves
1/3 cup of pistachios, shelled and unsalted
1/4 cup of parmesan cheese
1 cup of olive oil
1 medium sized garlic clove
Salt and pepper to taste
1). Add basil and olive oil to the food processor and blend well, for about 5-10 seconds. It doesn’t take long at all!
2). Add the final ingredients and blend together another 5-10 seconds.
3). Be sure and scrap the sides of food processor and blade (carefully!) to get all of the pesto out.
4). Serve with whatever side or dish you like.
5). Keeps in the fridge for a week or so.