Please note that this post contains affiliate links of products that I love and use. This rewards me with a small commission if you choose to buy through the links and none of this will cost you anything – but it does help me pay the bills and deliver you quality content. – Love, Gloria.
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 )
- 75g (1/2 cup) pistachios
- 30g (2 packed cups) fresh basil
- 125ml (1/2 cup) olive oil
- 2 tbsp nutritional yeast
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.
Leave a Reply