Pistachio pesto
A very simple pistachio pesto that takes 10 minutes to make. A must for anyone who loves pistachios.
Ingredients
- 120 g pistachios
- 50 g parmesan cheese
- 85 g olive oil
- 11 g bazsalikom fresh
- salt
- pepper
Instructions
- Peel the pistachios and remove the brown skin. You can skip this step, but the pesto will have a nicer colour and taste better.
- Simply blend all the ingredients together until you get a creamy, spreadable consistency. If you prefer it thinner, dilute it to taste.
- Spoon into sterilised glass jars. Store in the refrigerator. Keeps for 1-2 weeks. I recommend making it fresh.
