Okay, here’s my blog post about making pesto with pistachio nuts:
So, the other day I was looking to make some pesto. I usually just wing it with whatever I’ve got, you know? Pine nuts are the classic, but I was fresh out. Then I spotted a bag of pistachios in the pantry and thought, “Why not?”
Getting Started
First, I shelled the pistachios. That took a bit of time, gotta admit. My fingers were definitely feeling it by the end. It’s not as easy as cracking peanuts, let me tell you.
Next, I grabbed my trusty food processor. I seriously love that thing. Makes life so much easier. I tossed in a couple of big handfuls of fresh basil from my little herb garden. Smelled amazing already.
Building the Flavor
Then, I added the shelled pistachios to the food processor. I didn’t really measure, just eyeballed it. Probably about a cup or so? Then came a few cloves of garlic. I like it garlicky, so I think I used three. Don’t judge.
After that, I grated in some Parmesan cheese. Again, no measuring. Just a good amount. I also drizzled in some olive oil. The good stuff, extra virgin. You want that nice, fruity flavor.
Bringing it All Together
I put the lid on the food processor and pulsed it a few times. Just until everything was chopped up and starting to come together. I didn’t want it completely smooth, I like a little bit of texture in my pesto.
- pulse a few times
- add salt and pepper
Once it looked good, I gave it a taste. Needed a bit of salt and pepper, so I added those in. Then I pulsed it a few more times to mix it all up.
The Result
And that was it! Seriously, so easy. The pistachio pesto turned out surprisingly good. It had this slightly sweet, nutty flavor that was different from the usual pine nut pesto, but in a good way. I spread some on some crusty bread, and it was delicious. I even tossed some with pasta later that week. Definitely a winner!
So, if you’re ever out of pine nuts, or just want to try something different, give pistachios a shot. You might be pleasantly surprised, like I * make sure you like to open pistachio.
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