There are so many recipes for classic basil pesto, at ELE we like to replace the pine nuts with pistachio nuts for their salty, nutty flavor and numerous health benefits.
1 bunch of fresh basil
1/2 cup pistachio nuts, shelled
2 large cloves of garlic, peeled
1/2 cup of finely grated aged parmesan cheese
1/2 cup olive oil
Remove leaves from the basil stems and add to a food processor (or mortar and pestle if you prefer) with nuts, garlic and parmesan cheese. Blend ingredients, slowly adding the olive oil until the pesto forms a smooth, thick paste. Season with salt and pepper. We like to serve our pesto tossed through cooked pasta with roasted cherry tomatoes and shaved parmesan cheese. Alternatively, mix a large spoon of pesto with cooked chopped chicken, pine nuts and whole egg mayonnaise, mix through and serve on sour dough rye topped with baby rocket leaves and a drizzle of olive oil. Enjoy!