When trying out new recipes, I’m always looking for some inspiration. I usually find that the best inspiration comes from ingredients that are in season. With fall just around the corner, pistachios are being harvested like crazy and I thought they would couple perfectly in a fresh pesto.
This beautifully bright pesto can be paired with just about anything. Think pastas, bruschetta, dips, spreads and heck, even your omelets. Instead of pine nuts (what a pesto is usually prepared with), I’ve swapped in pistachios that really accentuate that amazing green color.
Ingredients
Method
- Place the pistachios (sans shells) into a food processor. Lightly pulse the nuts until ground.
- Add basil, garlic, parmigiano reggiano, half of the zest of a lemon and half the juice. You don’t want to add too much of this without tasting as the lemon can overpower the basil.
- Gradually add the olive oil (noting you may need more depending on the consistency you want) and gently pulse until you’ve created gorgeously green pistachio pesto sauce!
- Stir into your pasta of choice!
Side note: You may need to add a little starchy cooking water from the pasta to thin the pesto out a tiny bit while you’re mixing them together.
Love always,
Erica
