Pistachio & Parsley Pesto
Published 11th March, 2020
Cuisine: Italian Serves: 4
Preparation: 15 Mins
Ingredients
- 30g parmesan, grated
- ½ cup pistachios
- 2 cloves garlic
- Sea salt
- Black pepper
- 1½ cups olive oil flat-leaf parsley, roughly chopped
- ½ cup olive oil
Method
- In the bowl of a food processor, process the parmesan, pistachios, garlic and flat-leaf parsley until everything is finely chopped. With the motor running, drizzle in the olive oil until well combined. Season with sea salt and black pepper.
- Store in the fridge in a sterilised jar.
COOK’S TIP
- This pesto will keep in the refrigerator for up to 10 days.
- Serve with barbecued meat, chicken or grilled fish.