This basil and pistachio pesto with Pecorino romano cheese is creamy, zesty, and nutty, making it the perfect addition to any dish. Once you've savored this recipe, you might never go back to traditional pesto again. Lather it on top of your next bruschetta, smother gnocchi in it or baste it on top of a roasted chicken – no matter how you serve it, you will definitely devour it!
Equipment
Blender
Spatula
Kitchen paper
bowl
Method
Ingredients
Extra virgin olive oilEVOO. As much as required
1garlic clovepeeled
50gramsPistachio nuts1.7oz
LargebunchFresh basil
3tbsppecorino romanograted finely
SaltAs much as required
Instructions
Set up your blender and add a generous amount of EVOO to it.
Add a clove of garlic and blend together.
Add pistachios and blend thoroughly until you start to get a creamy consistency.
Wash the basil and pat it dry using kitchen paper or a tea towel. Add two handfuls of basil to the blender and chop it into the mix by using the pulse option (or turning it on and off in quick spurts.
Once the first round of basil is mostly mixed in, add 3 tablespoons of pecorino romano and a few pinches of salt, then the rest of the basil.
Continue to pulse until most of the basil is mixed. If any is left, add some more EVOO, push down the basil leaves using a spatula and blend again until it is thick and creamy.
Pour the pesto out of the blender into a bowl, and you have a beautiful bowl of green happiness.
Grab a fresh loaf of bread or a hot plate of pasta and go heavy on the pesto!