Ingredients
Scale
- 1 cup loosely packed basil
- 1/2 cup + 2 tbsp of extra virgin olive oil
- 1/2 cup shredded parmigiano reggiano cheese
- 1/4 cup shelled pistachios
- 1/4 cup pine nuts
- 1/2 cup + 2 tbsp of olive oil
- 1 tbsp of lemon juice
- 4 garlic cloves, roughly chopped
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/8 tsp red pepper flake
Instructions
- Toast the Pine Nuts: In a small pan, toast the pine nuts over medium heat for about 2 minutes, or until fragrant. Set aside to cool.
- Prep Ingredients: Roughly chop the garlic cloves and squeeze the lemon juice into a small bowl.
- Blend the Pesto: In a high-powered blender, combine 1/4 cup of olive oil, basil, lemon juice, chopped garlic, Parmigiano Reggiano, toasted pine nuts, pistachios, salt, pepper, and red pepper flakes.
- Blend Until Smooth: Start blending the mixture. The blender will likely stop as the pesto thickens. Once this happens, pause, scrape down the sides, and resume blending. Slowly drizzle in the remaining 1/4 cup + 2 tbsp of olive oil to help bring everything together into a smooth, creamy consistency.
- Adjust Seasoning: Taste the pesto and adjust the seasoning if necessary.
- Serve: Transfer the pesto to a bowl and serve with your favorite pasta, bread, or veggies!
Notes
- One of my favorite ways to use pesto is by turning it into a creamy sauce for pasta, seafood, or chicken. Simply mix with a bit of heavy cream or your favorite cream substitute for a rich, flavorful topping.
- Another fun twist is to combine pesto with mayonnaise to make a delicious pesto mayo. This makes a perfect spread for sandwiches or wraps for a tasty lunch idea!