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Pistachio Basil Pesto

July 5, 2017

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!

Ingredients:

 

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)

 

Directions:

 

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! 

 

 

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