1123 Recipes from 47 Countries with 380 Translations by 52 Translators in 17 Languages
Fresh Ground Green Pistachio Pesto
It

Preparations

  1. Step 1

    Pick your Basil out of the garden :)

    Pick your Basil out of the garden :)

  2. Step 2

    Get together your ingredients, shell the pistachios and shred the cheese

    Get together your ingredients, shell the pistachios and shred the cheese

  3. Step 3

    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!)

    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!)

  4. Step 4

    Grind them up so they look like the store bought kind, but with lots more flavor

    Grind them up so they look like the store bought kind, but with lots more flavor

  5. Step 5

    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!

    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!

  6. Step 6

    Until it's a nice soft texture free of any chunks.

    Until it's a nice soft texture free of any chunks.

  7. Step 7

    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.

    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.

  8. Step 8

    Next dash some salt in to help dry out the mixture some.

    Next dash some salt in to help dry out the mixture some.

  9. Step 9

    Now it's time for the fun! Add 5-10 basil leaves at a time and work them over.

    Now it's time for the fun! Add 5-10 basil leaves at a time and work them over.

  10. Step 10

    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.

    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.

  11. Step 11

    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!

    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!

  12. Step 12

    Now add your parmesan, don't get excited and do it all at once like I did in this picture.

    Now add your parmesan, don't get excited and do it all at once like I did in this picture.

  13. Step 13

    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.

    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.

  14. Step 14

    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!

    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!

  15. Step 15

    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.

    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.

Comments

  • Felice

    Felice Nice tip about the oxidizing! Didn't know that!

    about 6 years ago
  • Ben W

    Ben W Learned that one from my aunt Rhoda. The top bit will still turn darker green than the rest, but definitely helps!

    Would probably work good for the store bought kind too!

    about 6 years ago
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