- 2 cups fresh basil leaves (approx 40g)
- ¼ teaspoon salt
- pinch black pepper
- ½ cup freshly grated parmesan (45g)
- ½ cup pistachios unsalted and shelled (50g)
- ¼ cup to ½ cup extra virgin olive oil (60 to 120ml)
Add the basil leaves, salt, pepper, parmesan and pistachios to a blender, along with two tablespoons of the oil.
Blend until the ingredients are well combined and the basil has broken down. You may need to scrape the sides of the blender a few times until you form a paste.
Run the blender on a low speed and slowly add the rest of the oil. Add as much as you like for your preferred consistency.
Taste and add more salt and pepper if required.
- Use the freshest ingredients you can for the best flavor. Your basil should be bright green with no marks on the leaves and not wilted.
- If you find the flavor of extra virgin olive oil too overpowering, you can make this with a light olive oil, or another neutral oil like avocado.
- If making ahead of time, store the pesto in an airtight container and pour a little oil on top to keep it fresh.
- Use a rennet free parmesan or hard cheese to make this recipe vegetarian friendly.
- Nutritional values are an estimate only and can vary depending on the ingredients used.
Calories: 203kcal | Carbohydrates: 3g | Protein: 5g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 6mg | Sodium: 231mg | Potassium: 136mg | Fiber: 1g | Sugar: 1g | Vitamin A: 530IU | Vitamin C: 2mg | Calcium: 124mg | Iron: 1mg