MAKES ABOUT 2 CUPS/470 ML
Pesto is so versatile: herbs and nuts can be mixed and matched to provide endless flavor options. I have yet to meet a pesto that I didn’t like, at least just a little bit!
Pistachios replace the traditional pine nut in this pesto recipe, adding depth to the flavor. Bonus: They are more affordable than pine nuts.
INGREDIENTS
1 ½ cups/40 g fresh basil
½ cup/20 g fresh parsley
1 tbsp/3 g fresh mint
¾ cup/125 g dry-roasted
pistachios, shelled
1 clove garlic
¼ cup/60 ml fresh lemon juice
½ tsp lemon zest
½ tsp sea salt
¼ tsp pepper
¾ cup/180 ml extra-virgin olive oil
COOKING INSTRUCTIONS
Combine basil, parsley, mint, pistachios, garlic, lemon juice, lemon zest, salt and pepper in a food processor until coarsely chopped. Add the oil and process until fully incorporated and smooth. Adjust salt and pepper to taste.
CHEF’S TIP
Pistachio pesto is excellent with eggs, added to lettuce wraps or served with zucchini noodles and my Lemon-Garlic Chicken.
