Basil and pistachio pesto.
Prep time: 25 mins | Cook time: NA mins | Makes: 1 cup
Ingredients.
1 bunch basil, leaves picked, washed and thoroughly dried
⅓ cup pine nuts, toasted
⅓ cup pistachios, toasted
1 garlic clove
¾ cup extra virgin olive oil
50 g parmesan, finely grated
Method.
1. Add the toasted pine nuts, pistachios and garlic to a food processor and blitz for 30 seconds.
2. Add the basil in two batches with half the olive oil. Pulse for 1–2 minutes, or until your desired consistency is reached.
3. Add the remaining olive oil and parmesan and pulse briefly until desired consistency.
4. Transfer to a clean glass jar and pour a thin layer of extra virgin olive oil over the surface to help keep the pesto vibrant and green. Seal and refrigerate for up to 7 days.
