I adore pesto. It so perfectly captures the bright flavour of herbs.
Not much grew in my garden this summer but I have had a nice crop of basil and mint. A pretty pesto seemed like delicious way to enjoy my little bounty. Not wanting to keep it totally traditional, I’ve used pistachios instead of pine nuts. Pistachios have a unique and slightly sweet flavour that make for a gorgeous sauce.
I love this dolloped over gluten-free spaghetti, stirred through grains or drizzled over roast vegetables.
Pistachio, basil & mint pesto
1/2 – 3/4 cup pistachios – lightly toasted in skillet prior (cooled)
1/2 cup good quality olive oil
1 packed cup of herbs – I used a 50/50 mix of basil and mint
1 clove garlic – finely chopped
1/4 cup finely grated parmesan cheese
Generous pinch salt
Generous grind of black pepper
(You can also add a squeeze of lemon juice if you like)
Place all ingredients into a food processor and blend until smooth. Taste and season further if necessary.
Alternatively you can use a mortar and pestle to make the pesto – adding the oil bit by bit until you have a fine paste.
– Kelly Gibney, Undone Girl