Pistachio Pesto

So when it comes to pesto I guess you could say I’m kind of a rebel 🤷🏾‍♀️ a typically pesto uses pine nuts for a smooth texture and buttery flavor.

I’ve gone rogue and changed two things up and maybe you want to jump ship and try it out with me? In place of the pine nuts I used pistachios. It kind of makes sense because they’re green right? I thought so. You really can use any but to make a pesto, but pistachio was a game changer for me because of the flavor (walnuts are a close second, close!) The depth of the flavor just seems to pop a little bit more with the pistachios, don’t worry I kept the other staples the same. Quality parmegiano regiano, olive oil, all the basil and garlic cloves are all part of the deal. Whip it together in a food processor and serve!

I also went a bit rogue with the texture of the pesto 🙇🏻‍♀️ #sorrynotsorry but I like a thicker pesto to use as a spread on salmon or on top of a buttery crostini. You of course can modify this texture to make it smooth + creamy if that’s your thang- you do you!

Here’s the recipe for you:

• 2 c basil

• 1/4-1/2 c quality olive oil (start with 1/4 and use more if you want a smoother texture)

• 3 garlic cloves

• 1/4 quality parmegiano regiano

Combine all ingredients in a food processor and pulse until smooth and combined. Enjoy with your favorite baguette, on top of salmon or chicken or pasta!