Pistachio Pesto
There’s no need to ever buy store bought pesto. When you make it at home you can control what goes in. You can also play with a variety of combinations of nuts and herbs. Freeze the pesto in an ice cube tray or flatten in Ziplocks to use at any time. Fresh, simple ingredients are always a good idea.
Ingredients:
1 cup raw pistachio removed from the shells
½ cup grated parmesan cheese
¼ tsp black pepper
1 tsp salt
Extra virgin olive oil, about 1-2 cups
1 bunch of fresh parsley
2 big handfuls of fresh basil leaves
1 clove garlic, peeled
Instructions:
Remove stems from parsley and basil, rinse leaves with water to clean them, then spread them out on a clean kitchen towel and dry them.
In a blender or food processor add: parsley, basil, 1 teaspoon of salt, ¼ teaspoon of black pepper, garlic clove, parmesan cheese and 1 cup of pistachios. Turn the blender or food processor on low and slowly start to add olive oil as it starts to blend. Turn the speed up to a medium to make sure the nuts and leaves are starting to form a creamy texture with the olive oil. At least add up to a cup of olive oil. Blend until it reaches the desired texture and consistency of your liking. You can continue adding olive oil if you want to thin it out.
Transfer the pesto into an airtight container. Taste, add more salt if needed, most likely won’t- parmesan already contains salt as well. Place a piece of plastic wrap on the pesto so it’s touching the pesto in the container, then lock the lid into place and keep in the fridge until you’re ready to use it. Discard after one week.
We’d love to see your finished product! Post your picture on Instagram, tag us @danimade.kitchen and hashtag it #danimade