Pistachio Pesto

In my recipe collection, you’ll notice I have plenty of ideas for delicious pesto variations... but pistachio pesto was missing: a great reason to make it! 🤗 As soon as I made it, I wanted to use it in a recipe right away! Which one will it be? 😎
Pistachio Pesto
In my recipe collection, you’ll notice I have plenty of ideas for delicious pesto variations... but pistachio pesto was missing: a great reason to make it! 🤗 As soon as I made it, I wanted to use it in a recipe right away! Which one will it be? 😎
Steps
- 1
Place the pistachios in boiling water for a few minutes to soften the skins. Drain well and remove the skins—they’ll come off easily now.
- 2
Add all the ingredients to a blender and blend, stopping occasionally so the pesto doesn’t get too warm and keeps its bright color.
- 3
The pesto is ready to use; you can also store it in an airtight container in the refrigerator for 2-3 days, covered with a thin layer of extra virgin olive oil.
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