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Pistachio Pesto

Posted on 01 September 2017

An easy to follow recipe, this Italian favorite can be used for pastas, salads, and even pizza!

Ingredients

Directions

  1. Put the pistachios, parmesan, basil, Olive Oil, and garlic in a small bowl. Use a handheld immersion blender to blitz into a thick paste. This can also be done in a small food processor.
  2. Add the hot water and then quickly blitz again.
  3. Use immediately. Refrigerate any unused portions for up to a week or freeze up to 3 months.
TIPS:
  • Here are a few recommendations of what to do with the finished pesto:
    • Top off a caprese salad
    • Dress a cold pasta salad
    • Sauce an appetizer pizza
    • Toss with blanched green beans
    • Use as a sauce for hot pasta
    • Dip for fresh vegetables
A quick pesto with tons of flavor!

Products used in this recipe

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