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!
Yes! I love pistachios… I have to try this! 🙂 beautiful photos!
Thank you Jackie!
Clever! Sounds really delicious!
Oh my woooooord! Looks so goddamn good!
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…
Look at those colours!! It looks delicious and easy to do! A must try.
Beautiful photos! Can I ask what camera you use?
Hi Iris, we use a mix of a trusty old Canon digital camera and smart phones! Thanks
Reblogged this on KCJones.
It’s fun to experiment with different herbs and nuts. I’ve made sage and pistachio pesto and loved it.
We will have to try that too! Sounds great
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