Prep 10 mins
Cook 0 mins
Since the Umpa Lumpa's that harvest pine nuts started their own union, I have had to make some changes to my grocery list. $14 a pound is a little pricey for some tiny little nut. Pistachios are an ideal substitue. They taste great and if you buy them salted, (which is the only way I have ever seen them sold) you don't need to add any additional salt. One other thing. Peste freezes very well. I like to put it into ice cube trays and freeze it into portions. Then pop them out and put them in a frezer bag. It's easier to stuff a roast with pesto when it's solid, than when it's a messy goo.
- 8 ounces fresh basil (by weight)
- 1 cup pistachios (roasted, salted and shelled)
- 1 cup parmesan cheese
- 1⁄4 cup minced garlic clove
- 1⁄4 cup extra virgin olive oil
- Pick the basil leaves off the stems.
- Rinse off the pistachios and let them dry. If you don't get the excess sali off, the end product will be too salty. You can always add more salt at the end if needed.
- Put the basil leaves in your food processor work bowl with the cheese and the nuts.
- Pulse it 5 or 6 times to start breaking up the leaves.
- Switch it to run and slowly start drizzling in the oil. You may need more or less. I just eyeballed it until it got to the consistancy I like.
- At this point taste it. If you think it needs salt, add a small pinch at a time. I over salted the first batch because I forgot the pistachios were so salty.