Pesto is perfect over pasta, fish or chicken. Freeze leftovers in small plastic containers, adding a thin layer of olive oil to the top to preserve the color, as Lidia suggests
Ingredients
2 ½ cups fresh basil leaves
½ cup fresh Italian parsley leaves
4 cloves of garlic, peeled and roughly chopped
½ cup pistachios
¼ cup pine nuts
¾ cup extra virgin olive oil
Zest of one lemon
¼ cup Parmigiano-Reggiano, freshly grated
Salt, to taste
Instructions
Add the basil, parsley, garlic and nuts to the bowl of a food processor and cover. Pulse once or twice to combine, then slowly drizzle the olive oil through the spout of the food processor, stopping every once in a while to scrape down the sides of the bowl, as needed.
Pulse until smooth, then taste. Add a pinch of salt if needed before adding the lemon zest and Parmigiano-Reggiano. Pulse briefly to combine.
Serve over pasta, chicken or fish, or freeze immediately.
Notes
Inspired by recipes by Donia Bijan and Lidia Bastianich.
Recipe by The California Table at http://thecaliforniatable.com/pistachiopesto/