In the summer herbs grow in abundance, the earth seems to smell of basil, rosemary, and mint. Basil is one of my very favorite herbs. Added to a salad, julienned on a cheesy pizza, or blitzed into a versatile dip. This pesto is no ordinary pesto, it has been rejuvenated by using pistachio nuts instead of the classic pine nut. I cannot take full credit for this recipe, it has been a joint effort between my mother and I. We can spend hours chatting about recipes and food and I am so grateful for her support in the kitchen!
1 1/2 cups packed basil leaves
1/3-1/4 cup good extra virgin olive oil (use more olive oil for a looser dip, and less for a thicker dip)
1 Tbsp capers
1-2 cloves of minced garlic (more or less to taste)
1 tsp kosher salt
Juice and zest of one lemon
1/3 cup pistachios (I like the roasted and salted nut meats from Trader Joes)
1. Place garlic cloves in a food processor or blender and blitz until it becomes tiny pieces
2. Add basil, capers, salt, lemon zest, lemon juice, and pistachios. Blitz until a paste forms.
3. With the motor running slowly drizzle the olive oil into the mixture and let the blender/food processor do the work for you!
4. Enjoy as a dip with veggies, added to pasta, spread on top of fish, as a pizza topping, or however you wish!