Pistachio Pesto (Basil)
#basics
#pistachio
#pesto
#basil
#vegan
#meal-prep
From: Ian Seddon's Cookbook
🥘 Ingredients
- roasted pistachios 0.33 cup
- garlic cloves 2
- fresh basil leaves 3 cup
- medium lemon 1
- Freshly
- nutritional yeast 1 ½ tbsp
- extra virgin olive oil 0.33 cup
- sea salt 0.12 tsp
📝
If your pistachios are raw, toast them first. Heat a dry skillet over medium heat for a couple of minutes. Add the pistachios and toss occasionally until they smell toasty, 3 to 4 minutes. If your pistachios are salted, wait until the end to add salt to taste. If unsalted, start with 1/8 tsp sea salt and add more as needed.
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1Prepare: roasted pistachios , garlic cloves , fresh basil leaves , medium lemon , Freshly cracked black pepper, nutritional yeast , extra virgin olive oil , sea salt .
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2Add the pistachios and garlic to a food processor and pulse repeatedly until you have a fine crumb (but not paste). Add the basil, half of the lemon zest, 1 1/2 tbsp lemon juice, black pepper to taste, and nutritional yeast. If your pistachios are unsalted, add 1/8 tsp sea salt (or 1/4 tsp kosher salt). If salted, wait until the end to salt.
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3Blend until a paste forms, scraping down the sides as you go along. Push the paste into the middle of the food processor. With the motor running, stream in the olive oil to start to form a sauce.
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4Scrape down the sides again, and stream in more oil as needed until you have a smooth yet thick texture. Taste for seasonings, adding salt, lemon, garlic, or nutritional yeast as needed.
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5Label and store in a sealed jar or airtight container in the fridge for 5 to 7 days.