Pistachio Pesto

 Pistachio Pesto

When I finally see healthy fresh basil growing in my garden, I know warmer weather is here.  Spring and Summer are my favorite times of the year as the outdoor beauty comes alive.  All the colorful vegetables and flowers make me want to spend most of my time outside.  I probably cut my basil more often than I should, but from everything I have read, cutting it often helps it grow fuller throughout the season, so I oblige.  The basic pesto recipe calls for pine nuts, but I like to experiment with many different types of foods and for this recipe I chose the wonderful pistachio.  Some of the benefits of pistachios include heart health due to the lowering of bad cholesterol (LDL), digestive health due to fiber, and a plethora of  benefits from the abundance of vitamin B6.  Pistachios can be enjoyed in your healthy recipes or eaten in a small amount on a daily basis.  I hope this wonderful abundant time of the year is healthy for  you and your family.


Pistachio Pesto

2 cups firmly packed fresh basil

3 TBSP pistachios – roughly chopped

2 large garlic cloves

1/2 cup extra virgin olive oil

grated pecorino cheese

In a blender or food processor, add all ingredients except cheese.  Blend/Puree until you have a creamy consistency.  If you are making this ahead of time, refrigerate and add cheese right before you serve.  If you are serving right away, grate a pretty good amount of cheese into the pesto and stir.  I did not specify an amount of cheese, as some people like more or less than others.  Grate some and then taste.