Pistachio Pesto


Pistachio pesto


  • 4 cups fresh basil
  • 2 cloves garlic, crushed
  • 2/3 to 3/4 cup olive oil
  • 1 cup pistachios, crushed
  • 2 tbsp sunflower seeds, toasted
  • ½ tsp. salt

1. Add all the ingredients, except olive oil, into a food processor and blend until coarsely minced. Gradually add the olive oil whilst processing until you have a smooth paste. 

2. Store in an airtight container and refrigerate. 


Pistachio pesto with caramelized mushrooms and shrimp