Pesto is a great way to highlight beautiful fresh herbs. Great to use as a dressing for a simple pasta, or it would even be great as a topping for fish or shrimp. This Basil Pesto with Pistachios and Pecorino Romano is so good. We used it today as a delicious addition to our Caprese Style Grilled Cheese
This Basil Pesto with Pistachios and Pecorino Romano is also great tossed over pasta for a quick and simple supper.
You can store homemade pesto the freezer for up to 3 months. If you do want to freeze, just leave out the cheese and add the cheese once defrosted before use.
If you have a food processor, this comes together in minutes. You can also make with a mortar and pestle which yields a wonderful texture. I opted for the food processor today.
- 2 cups fresh basil leaves
- 1/4 cup pistachios (shelled)
- 2 cloves garlic
- 1/2 cup grated pecorino romano
- 2/3 cup olive oil
- salt and pepper to taste
In your food processor place your basil, pistachios, and garlic. Pulse until chopped fine. Add in about 3/4’s of your olive oil and pulse again until smooth. Remove and pour into a serving dish and add in your cheese and the rest of your olive oil. Add a little salt and pepper to taste.
If you like this recipe you should try: Pasta Salad with Sun Dried Tomato Vinaigrette
