Pistachio & Parsley Pesto
Published 11th March, 2020
Cuisine: Italian Serves: 4
Preparation: 15 Mins
Ingredients
- 30gm Parmesan, grated
- ½ Cup Pistachios
- 2 Cloves Garlic
- Sea Salt
- Black Pepper
- 1 ½ 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 & flat leaf parsley until everything is finely chopped. With the motor running drizzle in the olive oil until well combined. Season with sea salt & black pepper.
- Store in the fridge in a sterilised jar.
COOK’S TIP
- This pesto will keep in the refrigerator for 10 days.
- Serve with barbecued meat, chicken or grilled fish.