Prep 1 min
Cook 5 mins
Great tasting sauce for pasta dishes or as a dipping sauce with corn chips, crackers or pita bread. This is a modified version of a pesto sauce made by Michael Chiarello for Pesto Smashed Potatoes. The basic changes I made were adding more garlic and substituting untoasted pistachios for the toasted pine nuts. Otherwise, the blanching and mixing are pretty much the same.
- 1 cup extra virgin olive oil
- 1⁄2 cup grated parmesan cheese
- 1 cup fresh parsley
- 2 cups fresh basil
- 3 tablespoons minced garlic
- 3 tablespoons pistachio nuts (no shells of course)
- 1⁄2 teaspoon salt
- In a large strainer, place the basil and parsley.
- Blanch the herbs under boiling water in a large pot for 15 seconds.
- Use a large serving spoon or a coffee mug or whatever you have to keep the parsley and basil completely under water for the whole 15 seconds.
- Remove and immediately place in a large bowl of ice water to stop any cooking.
- Squeeze out the excess water and loosely chop.
- Place the the parsley and basil in a food processor with all of the other ingredients except for the olive oil.
- Start to puree the ingredients as you slowly add the one cup of olive oil.
- The whole dish takes five minutes to make plus the time it takes to boil the water.
- Adjust any ingredients to your personal taste.