The basil in our garden is growing really well so I clipped it back and decided some fresh pesto would be on the dinner menu. Homemade pesto is so vibrant and the flavors are so fresh, I chose to use pistachios because one of my favorite local restaurants makes pistachio pesto and it is one of my favorite dishes that they serve. This restaurant recreation turned out just as good, if not better!
Ingredients:
- 6 to 8 cloves of garlic (I used 8)
- I cup of shelled pistachios, mine were salted, so I did not add salt to the pesto
- 3 cups of Basil leaves, packed tightly
- 1 cup of Extra Virgin Olive Oil, plus more to top any leftover pesto, it will help prevent oxidation
- 1 cup of freshly grated Parmesan Cheese
- Freshly Ground Black Pepper, to taste
- Water, add to thin the pesto to your desired consistency
Instructions:
- In a food processor, add garlic, and pistachios and blend until fine. Next, add basil and cheese and blend into a paste.
- Slowly drizzle in the olive oil and blend. Season with black pepper, if desired.
- Slowly drizzle in water until the pesto is the desired consistency.
- Taste pesto and add any additional seasoning, to your taste.
- When storing, add a layer of olive oil on top and store in an air tight container. You can split the pesto and freeze the other half (covered with olive oil) in an air tight container. It freezes well.
Enjoy!
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DIY Happy Home 