Pistachio Pesto

1. 1

   Start by blending the pistachio first, then add slowly the water and the lemon zest.

2. 2

   Blend for a few minutes, next add the extra virgin olive oil, basil leaves and salt and pepper.

3. 3

   Place the pistachio in a jar and it will last 4-5 days in the fridge or up to a month in the freezer.

4. 4

   I like to use this pesto with whole wheat or kamut wheat pasta, use roughly 4 TBSP of pistachio pesto for 200 gr of pasta.

* Per serving · 4 servings · Values may vary.

No additional tips available.