Author Notes
Quick and easy, pistachio basil pesto is great with pasta, spread on crostini or stirred into a pot of minestrone. —garlic and zest
Ingredients
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4 cups
fresh basil leaves
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1/2 cup
roasted shelled pistachios
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1/2 cup
grated or shredded parmesan cheese
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3
cloves garlic
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1/8 teaspoon
crushed red pepper flakes
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1 tablespoon
lemon juice
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1/2 cup
or more olive oil
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salt and pepper to taste
Directions
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Combine the basil leaves, pistachios, parmesan cheese, 3 cloves garlic, 1/8 teaspoon red pepper flakes in a blender or food processor. Blend or pulse until you have a rough chop. Gradually add in olive oil, and continue to blend until a smooth paste is formed.
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Transfer to a bowl and stir in the lemon juice. Stir in salt and pepper to taste.
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Serve. Great on crostini, mixed into hot noodles or couscous, instead of tomato sauce on pizza, stirred into minestrone or spread on a turkey sandwich.
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