I decided to try to make pesto with pistachio nuts (usually it is made with pine nuts): in a mortar I put a little garlic (peeled), some pistachio nuts (also peeled), and some leaves of Genovese basil (Genovese basil is the one with very small leaves). I worked the pesto with a pestle and added more leaves little by little, and at the end a little salt and olive oil. You need patience with a mortar and pestle, but the results are great. Also, basil should never be cut with a metal blade (knife or blender), don't ask me why, but the flavour changes!!!
Use to dress pasta or potatoes, to top pizza, and on your favourite grilled vegetables.
Photos and Recipes by Alessandra Zecchini ©