Pistachio Pesto
INGREDIENTS
1 Cup or more Extra virgin olive oil.
1 garlic clove peeled
50 g (1.7 oz) Pistachio nuts
Large bunch Fresh basil (4oz or more)
3 tbsp pecorino, finely grated
Salt
METHOD
1. Set up your blender and add half of the olive oil.
2. Add garlic and blend together.
3. Add pistachios and blend thoroughly until it starts to get a creamy.
4. Wash the basil and pat it dry using kitchen paper or a tea towel.
5. Add two handfuls of basil to the blender and chop it into the mix by using the pulse option.
6. Once the first round of basil is mostly mixed in, add pecorino, a few pinches of salt, and the rest of the basil.
7. Continue 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.
8. Pour the pesto out of the blender into a bowl, and you have a beautiful bowl of green happiness.
HOW TO SERVE
Grab a fresh loaf of bread or a hot plate of pasta and go heavy on the pesto!