Basil pesto is a wonderful sauce that works well with pizza, pasta, sandwiches, salads, spreads on breads and much more. It's full of flavor with fresh basil, parmesan cheese, traditionally pine nuts, lemon juice and olive oil. Pine nuts are very expensive, so I swapped them out for pistachios, which added to the bright green color of the pesto. Parmesan cheese adds depth and richness to the pesto and lemon juice brightens it up. As long as you have a food processor or blender, you can make pesto. In about 15-20 minutes, you can have a jar of pesto ready to go to add to your favorite meal.
Here's what you'll need:
4.5 to 5 cups or 85g of fresh basil
1/3 cup of pistachio nuts, unshelled.
1 ¼ cup of Parmesan cheese
1 cup of Extra Virgin Olive Oil
1 tsp of kosher Salt and pepper to taste
2 tsp of lemon juice, freshly squeezed
1 tsp of red pepper flakes (optional)
In a food processor:
Blend the basil, pistachio nuts, parmesan cheese and red pepper flakes together.
Add the oil in a steady stream until smooth.
Season with salt, pepper, and lemon and blend again. Taste for seasoning.
Store in a jar and place in the fridge. It can last up to a week.