Creamy pistachio pesto
This is a springy pairing for our new, grassy Greek EVOO.
We've already made a post on all things pesto. But having discovered this pistachio pesto recipe, we decided it needs a dedicated blog post of its very own.
It's creamy, versatile & ridiculously tasty. You may find yourself slathering it on everything—pastas, sandwiches, salad…even toast.
Here's the method:
Makes one cup
- To a blender add basil, 2 spring garlics (normal garlic always works) and 200ml of EVOO. Blitz it up until smooth.
- Then, pop in all the shelled pistachios, pine nuts, parmesan and nutritional yeast— with a generous pinch of salt.
- Add a squirt of lemon and blend until ‘almost’ smooth.
- Et voilà! It's *that* easy.
- Store in a container for up to 1 week or freeze!
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