Basil Pistachio Pesto
- Prep
- 5
- Cooking time
- 0
- Serves
- 0
Method
1. Put pistachios and parmesan into a food processor or blender and process until finely chopped. Add oil, basil and water. Pulse until a rough paste forms. Season with salt and pepper. Serve.
Ingredients
- ¼ cup pistachio kernels
- 40g parmesan, roughly chopped
- 1/3 cup Cobram Estate Classic Extra Virgin Olive Oil
- 1 cup fresh basil leaves
- 2 tsp water
- Sea-salt flakes and freshly ground black pepper, to season
