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The result of some experimenting, this Pistachio Pesto is silky smooth with a delicious nutty taste. It's heavenly!
Difficulty: Easy
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| INGREDIENTS |
| Shelled Pistachio nuts - 60 grams |
| Macadamia nuts - 60 grams |
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Garlic - 2 cloves, roasted in olive oil and skins removed
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Feta cheese - 65 grams, crumbled
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| Grated Parmesan - 20 grams |
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Lemon juice - 30 ml
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Finely grated lemon rind - 1 teaspoon
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Italian parsley - 2 tablespoons, chopped finely
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| Basil - 30 grams |
| Extra Virgin Olive Oil - 125 ml |
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| METHOD |
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Put everything into a food processor and whiz up to a slightly coarse consistency. Serve over hot pasta with additional chopped parsley and cubes of feta cheese and sliced black olives. Yum!
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