Ingredients
| 1 cup shelled pistachios | |
| 1 clove garlic, mashed | |
| 1 cup mint or basil leaves, roughly chopped | |
| zest and juice of ½ lemon | |
| ¼ - ½ cup olive oil | |
| ¼ cup freshly grated parmesan (or use 2 tablespoons nutritional yeast for a vegan version) |
This delicately green pesto is easy to make and cheaper on the pocket than using pine nuts. I change the herbs to use what is available: in winter I make a version with parsley and at this time of the year it’s usually mint or basil that is thrown in. The pesto will keep covered with a little oil, but it does darken and discolour somewhat, especially if you are using mint. It can also be frozen in small amounts, just omit the cheese if doing this and add it once defrosted. Click here to link to the Orecchiette with pistachio pesto recipe
Instructions
| 1. | Put the pistachios in a food processor (or pound in a mortar and pestle) with the garlic and some sea salt and pulse to a coarse crumb. |
| 2. | Add the herbs, lemon zest and juice and pulse until combined, then drizzle in the olive oil (you may not need it all ) until it just comes together. |
| 3. | Stir through the parmesan (or yeast if using) to combine and adjust seasonings to taste. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Fiona Lascelles
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