Pistachio pesto
An emerald-green nutty sauce made predominantly from pistachios and parsley, punctuated with lively citrus notes and rich Parmesan cheese.
Pistachio pesto
An emerald-green nutty sauce made predominantly from pistachios and parsley, punctuated with lively citrus notes and rich Parmesan cheese.
Tools
Ingredients
150 g shelled raw pistachios
35 g parsley leaves
2 garlic clove
1 tsp fine sea salt
1 tsp freshly ground pepper
180 ml extra-virgin olive oil
3 tbsp freshly-squeezed lemon juice
60 g parmesan cheese, finely grated
Step by step
Put the pistachios in the blender and pulse until the texture of coarse sand, about 10 seconds.
Add the parsley leaves and tender stems, garlic cloves, salt, pepper, lemon juice, Parmesan cheese, and olive oil. Blend on speed 2 until emulsified, about 20 to 30 seconds. Transfer to a serving bowl to use immediately, or to a container with a tight fitting lid to store until ready to serve.
Tip: Remove from the refrigerator 30 minutes before serving. The pesto can be refrigerated for up to a week, or frozen for up to 1 month.
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