{"id":3291,"date":"2021-07-19T10:13:58","date_gmt":"2021-07-19T09:13:58","guid":{"rendered":"http:\/\/azahar-spain.com\/kitchen\/?p=3291"},"modified":"2024-04-21T13:54:51","modified_gmt":"2024-04-21T12:54:51","slug":"pistachio-pesto","status":"publish","type":"post","link":"https:\/\/azahar-spain.com\/kitchen\/pistachio-pesto\/","title":{"rendered":"pistachio pesto"},"content":{"rendered":"

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I don\u2019t know how these things happen but I can start off a day feeling fairly normal and with a \u201cto do\u201d list of things of thing I want to take care of, and then remember that a few weeks ago someone mentioned pistachio pesto on Twitter and then I\u2019m suddenly lost down a google pesto rabbit-hole. This is followed by an immediate desire \u2013 nay, OBSESSION \u2013 to make this dish NOW (last time this happened I think it was lamb faggots). Anyhow, after a quick trip to the supermarket to get some pistachios and basil I was in business.<\/p>\n

It was also a chance to use my lovely marble mortar and get a bit of a work out at the same time. Previous times making normal pine nut pesto I\u2019ve used a small blender and the result was fine, but I wanted to see if using this traditional method made a difference. And you know what? I think it’s a close call but in future I am going to use the mortar & pestle because the individual flavours were more apparent. I used my friend Anna’s pesto recipe<\/a> as a base, and looked at a few other recipes online that used pistachios instead of pine nuts, and the result was pretty damn tasty.<\/p>\n

Update! Was out of pistachios today and fancied some pesto, used toasted almonds instead and the result was fabulous. Toasted cashews also work! FYI.<\/em><\/p>\n

Ingredients and instructions below…
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