Pesto

Recipe from: 8/16/2005 12:00:00 AM
Ingredients 8
Servings 2
Time 10

Ingredients

  • 120
    g
    pistachio nuts
  • 500
    ml
    green olives
  • 750
    ml
    loosely
  • 1
    packed basil leaves
  • 6
    garlic cloves
  • 2
    ml
    sea salt
  • 375
    ml
    extra virgin olive oil
  • 12
    Tbs
    grated Parmesan
 

Method

20
 
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.

 

 

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