Basil and Pistachio Pesto Recipe

This basil and pistachio pesto with Pecorino romano cheese is creamy, zesty, and nutty, making it the perfect addition to any dish. Once you've savored this recipe, you might never go back to traditional pesto again. Lather it on top of your next bruschetta, smother gnocchi in it or baste it on top of a roasted chicken – no matter how you serve it, you will definitely devour it!

📝 Ingredients

• Extra virgin olive oil (EVOO. As much as required)
• 1 garlic clove (peeled)
• 50 grams Pistachio nuts (1.7oz )
• Large bunch Fresh basil
• 3 tbsp pecorino romano (grated finely)
• Salt (As much as required)

👨‍🍳 Instructions

1. 1Set up your blender and add a generous amount of EVOO to it.
2. 2Add a clove of garlic and blend together.
3. 3Add pistachios and blend thoroughly until you start to get a creamy consistency.
4. 4Wash the basil and pat it dry using kitchen paper or a tea towel. Add two handfuls of basil to the blender and chop it into the mix by using the pulse option (or turning it on and off in quick spurts.
5. 5Once the first round of basil is mostly mixed in, add 3 tablespoons of pecorino romano and a few pinches of salt, then the rest of the basil.
6. 6Continue to pulse until most of the basil is mixed. If any is left, add some more EVOO, push down the basil leaves using a spatula and blend again until it is thick and creamy.
7. 7Pour the pesto out of the blender into a bowl, and you have a beautiful bowl of green happiness.
8. 8Grab a fresh loaf of bread or a hot plate of pasta and go heavy on the pesto!