We were introduced to the magic of pistachio pesto at a sandwich shop on our first night in Florence. This has got to be one of our favourite takeaways from our trip to Italy.

We picked up a few bottles to bring back home with us, but of course, we quickly ran out of our stash. And so, this recipe was born. Here is our attempt at bottling one of our favourite flavour combinations from Italy!

We have tried this spread on sandwiches and pizza, but the options are probably limitless. So go ahead and indulge. Try this out the next time you are looking for a spread that will not disappoint!

Pistachio Pesto

Recipe by buildorbakeDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

We were introduced to the magic of pistachio pesto at a sandwich shop in Florence. Here is our attempt at bottling one of our favourite flavour combinations from Italy!

Ingredients

• 1/3 cup pistachio

• 2 garlic cloves
  

• 10 basil leaves
  

• 1/3 cup cold pressed extra virgin olive oil

• 1/4 cup grated parmesan cheese

• 1 tsp honey

• Fresh cracked black pepper and kosher salt to taste

Directions

• Using a pestle and mortar, grind the pistachios to smaller pieces.
• Add the cheese and continue grinding.
• Move the mix out of mortar into a separate bowl.
• Grind basil leaves and garlic in the mortar.
• Add some olive oil and continue grinding until the olive oil gets infused with the basil and garlic.
• Add the remaining olive oil and mix well.
• Add the pistachio nut and cheese mix back into the mortar.
• Add salt and pepper to taste.
• Drizzle in the honey and mix well.