Eat: Basil and Pistachio Nut Pesto

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Basil and Pistachio Nut Pesto
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Basil and Pistachio Nut Pesto

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!

14 comments on “Eat: Basil and Pistachio Nut Pesto

  1. Yes! I love pistachios… I have to try this! 🙂 beautiful photos!

  2. Clever! Sounds really delicious!

  3. Oh my woooooord! Looks so goddamn good!

  4. Great idea – I often use almonds, but have never tried pistachios, yummy! Remind me again September when I am knees deep in basil, ours are only little seedlings right now…

  5. Look at those colours!! It looks delicious and easy to do! A must try.

  6. Beautiful photos! Can I ask what camera you use?

  7. Reblogged this on KCJones.

  8. It’s fun to experiment with different herbs and nuts. I’ve made sage and pistachio pesto and loved it.

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