Pistachio pesto
This pesto is delicious mixed through some fresh tagliatelle or even just drizzled onto roasted vegetables or a salad.
Ingredients
200g pistachios (roasted and shelled)
30g fresh basil
20g fresh mint
50g parmesan
1 tsp sea salt
1 small clove of garlic
100ml olive oil
Method:
Using a food processor or a pestle and mortar blitz the pistachios, basil, mint, garlic and parmesan until everything is finely chopped.
Add the sea salt and olive oil and continue to blitz into a rough paste.
Mix into hot pasta adding a few spoonfuls of pasta cooking water or use as a dressing on vegetables. It will keep well in the freezer for 3 months or in the fridge for 3-5 days.
