• Pistachio Pesto

    From Ben Collver@1:105/500 to All on Thu Feb 5 07:25:53 2026
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Pistachio Pesto
    Categories: Italian, Pesto
    Yield: 8 Servings

    2 cl Garlic
    1/2 ts Fine sea salt (3 g);
    - more to taste
    2 1/2 c Fresh basil leaves (75 g);
    - loosely packed, washed,
    - de-stemmed
    1/4 c De-shelled pistachios
    - (30 g)
    1/4 c Vegan parmesan cheese
    - (25 g);
    - freshly grated
    1/3 c Olive oil (80 ml)
    1/4 ts Black pepper (0.5 g);
    - ground (optional)

    Preparation time: 10 minutes
    Cooking time: 5 minutes

    Pistachio pesto combines fresh basil leaves with nutty pistachios for
    a different spin on pesto. It's easy to make and so delicious!

    Mortar And Pestle:

    In a mortar and pestle, grind the garlic with the fine sea salt until
    it becomes a paste.

    Add in the fresh basil leaves in two batches, pounding and grinding
    until the basil is blended into the garlic, which will take about 3
    to 4 minutes.

    Add in the pistachios, pounding until broken up into smaller pieces
    and then grinding to blending into the basil. Feel free to use a
    spoon or a spatula to help stir the mix together.

    Add in your vegan parmesan cheese and mix in thoroughly. If adding in
    ground black pepper add it here and grind to incorporate it too.

    Slowly drizzle in 2 tb of your olive oil into your pesto to thoroughly
    combine, until pesto reaches your desired consistency.

    Pour in the rest of your olive oil and using a spoon, stir everything
    together.

    Feel free to add more olive oil if you want a more runny consistency,
    or more nuts if you want a thicker pesto.

    Food Processor:

    Add garlic, sea salt and pistachios to a food processor and pulse
    until combined, scraping down the sides after each pulses, for about
    1 minute.

    Add the basil, vegan parmesan and optional pepper next and continue to
    pulse until combined, for about 1 to 2 minutes more. Slowly drizzle
    in your olive oil will pulsing or with your food processor on low to
    thoroughly incorporate. Feel free to add more olive oil if you want a
    more runny consistency, or more nuts if you want a thicker pesto.

    Recipe by Jessica Hylton

    Recipe FROM: <https://jessicainthekitchen.com/kale-pistachio-pesto/>

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