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Pistachio Pesto

17 min • 4 to 6 servings •
John S

17 min •     4 to 6 servings•

John S

Creamy risotto topped with vibrant green pesto and grated Parmesan, with ingredients like olive oil, basil, and nuts in the background.

This is a great alternative to classic pesto. It goes great in risottos.

Ready

  • ½ cup fresh shelled pistachio, unsalted
  • 1 cup basil leaves
  • ⅓ cup olive oil, extra-virgin
  • 4 ea garlic cloves, minced
  • ½ cup grated imported Parmesan cheese
  • ¼ cup grated imported Asiago cheese
  • Salt & fresh ground black pepper to taste

    • Set

  • Food Processor
  • Baking sheet

    • Go!

  • Preheat oven to 350°F.
  • Place pistachios on baking sheet and roast 5 to 7 minutes or until lightly brown.
  • Remove from oven and let cool.
  • Place cooled pistachios, garlic and cheeses in food processor.
  • With machine running, drizzle in olive oil and continue processing to a paste.
  • Season with salt and pepper to taste.

    • basil

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