Pistachio Pesto with Parsley and Basil
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 35 g parsley, (leaves from the leaf parsley)
- 25 g basil, (leaves)
- 60 g parmesan cheese
- 60 g pistachios, unsalted
- 2 cloves garlic
- olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash the parsley and basil leaves, pat dry well and chop finely. Peel and finely chop the garlic. Chop the pistachios too. Grate the parmesan.
- Put the ingredients in a blender (or other container) and process into a paste with the addition of olive oil with a hand blender. Add enough olive oil until the pesto has the desired consistency. Season to taste with salt and pepper.
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