Fresh Ground Green Pistachio Pesto
Sometimes you don't have all the ingredients and you've just got to make it work! I couldn't get the traditional pine nuts & almonds since the local store was out, but with pistachios the pesto still turned out great! The key, as much as the ingredients, is putting in some arm work with a pestel! (or mortar) A food processor just doesn't release their flavor like grinding them with care.
- Basil (A bunch? (Maybe about 1-2 packed cups))
- Pistachios (or Pine nuts & almonds) (1/4 cup)
- Parmesan Cheese (1/4 cup)
- Garlic ((2-3 large cloves… The more the better!))
- Pepper Seeds (About 10 (Pre-ground is okay too))
- Salt (A couple pinches)
- Olive Oil (1/4 cup)
Pick your Basil out of the garden :)
Get together your ingredients, shell the pistachios and shred the cheese
In using a pestel the key is to start with the smallest & hardest ingredients first. So start with the pepper seeds.
(If you add them at the end a few guests would get a spicy surprise!)
Grind them up so they look like the store bought kind, but with lots more flavor
Then throw your assortment of nuts in the bowl.
You can still see chunks in this picture, so if your's looks like this keep going!
Until it's a nice soft texture free of any chunks.
Now core the garlic cloves before adding them, since some of the pesto may be eaten raw. Add about 1/2 a clove at a time.
Next dash some salt in to help dry out the mixture some.
Now it's time for the fun! Add 5-10 basil leaves at a time and work them over.
Grind them into the mixture until they look sort of like this. They don't actually have to "disappear" all the way, just be integrated.
If you add all your basil at once you're going to have a lot harder time.
Isn't it starting to look great here!
Now add your parmesan, don't get excited and do it all at once like I did in this picture.
Drizzle in some olive oil until you get your pesto to a consistency you're happy with.
Taste it here too, add more salt or parmesan if you like.
Serve with pasta, fresh bread, make a pesto pizza, just about anything!
In order to store the pesto put it in a jar and smooth out the top, then drizzle a millimeter or two of olive oil on top. The olive oil protects it from oxidising too much.
For recipes the pasta recipe in the background or more pesto recipes check out my kitchen. I'll be adding more soon!
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.