I was introduced to pistachio pesto on a recent visit to Sicily and we immediately fell in love.
Fortunately it is quick, easy and 100% vegan, and pairs divinely with pastas, salads, soups, veggie sticks or toast. Yes toast. Try it, I defy you. To be fair, I put it on almost everything and haven’t been disappointed yet.
Yes pistachios can be expensive, I know, but it is such a heavenly treat and made more affordable when the nuts are bought in bulk.
Sicilian Pistachio Pesto
1 cup shelled pistachios
2 cups basil leaves
1 cup extra-virgin olive oil
1 tablespoon garlic, minced
Blitz all ingredients in a food processor until a smooth pesto has formed.
Serve immediately or refrigerate up to a week.