Recipe: Hazie's Pistachio Pesto
It’s absolutely not an exaggeration to say this is the best pesto in the world. Better than the really delicious pesto from Broadway market. Better than the traditional pesto we had in Genoa. and 100x better than the jars of pesto in the supermarket. Which considering it doesn’t even have parmigiano in it is quite the achievement. It inspired three (yes, three) hikes the weekend after we made it, purely for the ‘homemade pesto on sourdough’ picnic half way through. And it honestly couldn’t be easier to make (in fact, we managed it whole thing in under 3 minutes for our first foray into video last week).
HAZIE’S PISTACHIO PESTO
Makes 1x extra large jar
- 1 large bunch basil
- 1 cup cashews
- 1 cup extra virgin olive oil
- juice of 1 lemon
- zest of two lemons
- 2 cloves garlic (raw)
- 1 tsp Himalayan salt
- 1 cup pistachios
Blend the basil, cashews, lemon (juice + zest), garlic, oil & salt in food processor until a rough paste has formed
Add pistachios & blitz (but not too much) until chopped and combined.
Remove and store in a sealed jar in the fridge. Use within 2 weeks.