Pistachio pesto
Home-made pesto is not that difficult to make - and the pistachio twist is particularly delicious!
Step-by-step instructions in images
- 4-6 portions
- 15 minutes
Ingredients
- ~150 g pistachio*, salted and roasted
- 125 ml virgin olive oil
- 2 garlic cloves
- ~40 g fresh basil
- 5 grinds of pepper
- 1/4 tsp of chili flakes
- 250 g cherry tomatoes (optional)
- parmesan (optional)
Directions
- Prepare the basil: Wash the basil and let it dry, or gently pat it dry with a kitchen paper towel. Once dry, pick the leaves from the stems and set them aside.
- Crush the pistachios: Add the pistachios to a blender or food processor and pulse until they are coarsely ground.
- Prepare the pesto: Add the basil leaves, garlic cloves, olive oil, pepper, and chili flakes to the blender. Blend until you reach a smooth but slightly textured consistency. You may want to add the olive oil gradually to better control the texture. Adjust the consistency and season with more oil or spices, depending on your preference.
- Optional: roast the tomatoes: If you’d like to balance the richness of the pesto, roast some cherry tomatoes. Place them in an oven-safe dish and roast at 200 °C, or use an air fryer at 180 °C for about 10 minutes, until they begin to burst and lightly caramelize.
- Serve: Serve with cooked pasta and the roasted tomatoes and, if desired, top with freshly grated Parmesan or a plant-based alternative.
Notes
- *Either buy them pealed or unpealed in which case a package of 250 g suffices
- Thanks to my friend Rémi for teaching me this recipe :)
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This is one of the many other recipes available on this blog