Being a pasta fanatic it was only a matter of time until I posted my first pesto recipe. So here is my favourite. I am huge fan of pesto since it allows you to make a very tasty pasta dish in a matter of minutes and if you have some leftover pesto it can be used in salad dressings and other things as well. I enjoy very few things as much as I do fresh basil pesto.
The reason why I use pistachios in this one is that I had a massive craving for pesto genovese one late night. Frankly I was out of pine nuts and it was way too late for any store to be open. I dug through my nut stash – and although I usually use walnuts when I run out of pine nuts I wanted to try something different. To my surprise I loved this version. The colour is way more intense and the strong taste of the pistachios gives it a deep, rich flavour without overpowering the other ingredients.
Ingredients : metric ( imperial )
Serves 4-6
- 75g (1/2 cup) pistachios
- 30g (2 packed cups) fresh basil
- 125ml (1/2 cup) olive oil
- 2 tbsp nutritional yeast
Instructions:
Place all ingredients into a food processor and pulse a few times until smooth and vibrantly green. It stores well in the fridge for up to a week if you put it in a jar and pour a very thin layer of olive oil on top, but I doubt that this will be a problem.
Alternatively you can freeze it. I do that by spreading it into an ice cube tray. Once frozen I pop the pesto cubes into a freezer bag. It doesn’t get any easier than that. Pistachio and fresh basil pesto at your fingertips, as green as it gets with no hassle and very little standing around.
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