Pistachio and Basil Pesto

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Sauce
Cuisine	European
Servings (Default: 1)

Ingredients

45 g basil, equivalent to one pot basil
90 g pistachios, weihed without shell
60 g parmesan cheese
10 g arlic, about 2 cloves
70 ml olive oil
some olive oil to cover
0.5 teaspoon ½ salt and pepper

Instructions

Put everything in a blender and puree until smooth. Season to taste and possibly a little more seasoning.
If the pesto is not eaten immediately (I like to give it away, for example) then pour it into a sufficiently large glass and cover it with olive oil so that no oxygen can get to it.
A very quick recipe if you buy peeled pistachios, otherwise you`re done
Removing shells busy longer.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.