Basil and pistachio pesto
Cook time: NA mins | Prep time: 25 mins | Makes: 1 cup
Ingredients.
1 bunch basil, wash and dry
1/3 cup toasted pinenuts
1 garlic clove, whole
3/4 cup extra virgin olive oil
50g parmesan cheese, grated
Method.
1. Add the toasted pistachios and garlic. Blitz for 30 seconds.
2. Add the basil in two batches with half the olive oil. Pulse for 1-2 minutes until you have the desired consistency. Add the remaining olive oil, parmesan and then blend until it’s just combined.
3. Store in a glass jar, add extra olive oil to cover the top so it stays nice and green and store in the fridge for up to 7 days.
