This pistachio pesto recipe is fresh, zingy, creamy and can be serves with much more than just pasta.
The recipe makes a big pot of pesto, so you can then keep the jar in the fridge to slather in sandwiches and dip things into for the rest of the week.
Ingredients:
2-3 cups fresh basil
1 cup freshly grated parmesan
1 cup olive oil
Juice of 1 lemon
1 cup shelled pistachios
1 big clove of peeled garlic
1 Tbsp apple cider vinegar
1/2 cup of warm water
1/2 tsp salt + pepper
Method:
Simply measure everything out and throw it all into a blender/food processor.
If it’s too thick and won’t come together, add a little more oil and water.
Pour over hot pasta, of any kind.
Mix well and serve.
صحة و عافية
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