Pesto

Name: Pesto
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Condiments
Ingredients: 120.00 g pistachio nuts; 500.00 ml green olives; 750.00 ml loosely; 1.00 fresh basil; 6.00 garlic cloves; 2.00 ml sea salt; 375.00 ml olive oil extra virgin; 12.00 Tbs parmesan cheese grated

2 servings Prep: 10 mins, Cooking: 20 mins

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Vegetables

By Food24 November 03 2009

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Ingredients (8)

120.00 g	pistachio nuts
500.00 ml	green olives
750.00 ml	loosely
1.00	fresh basil
6.00	garlic — cloves
2.00 ml	sea salt
375.00 ml	olive oil — extra virgin
12.00 Tbs	parmesan cheese — grated

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Method:

1. To make a green olive and pistachio pesto, toast the pistachio nuts, pit the olives, wash the basil leaves and peel the garlic.

2. Place the nuts and olives in a mortar. Pound with the pestle, add the basil, and pound again. Add the garlic, salt and a little olive oil, and pound some more until the ingredients have formed a rough paste. Stir in the cheese and remaining oil. The pesto can be stored in the fridge, tightly covered, for two weeks.