Pistachio Pesto

Traditionally made with basil, pine nuts and parmesan cheese, pesto is infinitely adaptable. Here we’ve used beautiful Turkish pistachios for an even greener, beautifully nutty pesto. Lemon and a little fresh mint add freshness to this sauce, but feel free to play around with ingredients and ratios, adding a little more cheese, different herbs or even a pinch of chilli.The recipe and pictures are by Littleloaf for WhyNut.

Makes one medium sized jar
1 small clove garlic
Large pinch salt
A few scrunches of black pepper
Large bunch basil, leaves picked (about 50g)
3 sprigs mint, leaves picked 50g
WhyNut pistachios
Juice & zest of one small lemon
50ml olive oil 30g parmesan, finely grated

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