Pistachio Pesto

Name: Pistachio Pesto
Yield: Makes about 1 1/4 cups
Ingredients: 3 cups packed fresh basil leaves; 1 small garlic clove; 1 fresh green Thai chile, stemmed, seeded, and chopped; 8 (3-inch) strips fresh lemon zest (removed with a vegetable peeler); 1 cup extra-virgin olive oil; 1 teaspoon kosher salt; 1 cup shelled unsalted pistachios, lightly toasted; 2 tablespoons freshly grated Parmigiano-Reggiano cheese

January 24, 2012

When basil grows in my garden, I want to make the most of it. To enhance its aroma, I pair it with pistachios and add a hit of chile and lemon zest to brighten it. Be sure to start with roasted pistachios in their shells and to keep the pesto coarse to highlight the crunch of the nuts.

Recipe notes

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