This is a reeaally easy & quick alternative to 'normal' pesto (which is made with pine nuts).
It's got more texture and more of a nutty flavour. Which is just how I like it.
Serve it with tangles of spaghetti or use a little to add flavour to white fish fillets.
This recipe serves (about) 4.
1 basil plant
50g of pistachio nuts
150ml olive oil
1 crushed garlic clove
Pinch of salt
Spritz of lemon
Start off by de-shelling your pistachio nuts. They're full of antioxidants, high in vitamin E and are a rich source of good fats. The kind fats. The fats that actually like us.
Yep, they exist.
Shred the parmesan cheese.
Tear off the leaves of 1 small basil plant/ half the leaves of 1 large basil plant.
Throw everything into a food processor, add the garlic, a dash of lemon juice & seasoning and away you go.
Pulse until everything is combined and your left with a smooth paste. Keep the pistachios as whole or crunched up as you wish.
Top with crushed pistachios.
Maybe add some more grated parmesan. Lets not be shy when it comes to cheese.
Cook your pasta to al dente and dig in!