Ingredients:

  • 1 cup (100g) shelled, unsalted pistachios
  • 2 cloves garlic, peeled
  • ½ cup (50g) grated Parmesan cheese, finely grated
  • ¼ cup (packed) fresh basil leaves
  • ¼ cup (packed) fresh parsley leaves
  • ½ teaspoon lemon zest, finely grated
  • ¼ cup (60ml) extra virgin olive oil
  • 2-4 tablespoons (30-60ml) cold water (to adjust consistency)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Lightly toast pistachios in a dry pan over medium-low heat for 3-5 minutes, or until fragrant, shaking frequently. Let cool slightly. This enhances the nutty flavour.
  2. In a food processor, combine the pistachios, garlic, Parmesan cheese, basil, parsley, and lemon zest.
  3. Pulse the mixture until it’s coarsely ground.
  4. With the food processor running, slowly drizzle in the olive oil until a paste begins to form.
  5. Add cold water, 1 tablespoon at a time, until the pesto reaches your desired consistency.
  6. Season with salt and freshly ground black pepper to taste. Give it a good mix.
  7. Use immediately or store in an airtight container in the refrigerator for up to 3 days (add a thin layer of olive oil on top to prevent discoloration).