Recipes

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.

Ingredients:
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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