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Pistachio Pesto Sauce

This pistachio pesto recipe gives the classic pasta a twist, by replacing the pine nuts with colourful pistachios.

What do I need?

  • 1 cup shelled pistachios
  • ¾ cup loosely packed fresh basil leaves, torn
  • ¼ cup fresh mint leaves
  • 1 garlic clove
  • ⅓ cup finely grated Pecorino Romano cheese
  • ⅓ cup Cobram Estate Classic Extra Virgin Olive Oil
  • ¼ tsp salt

How do I make it?

  1. Place the pistachios, basil, mint, garlic, and cheese in a food processor. Pulse until the nuts are coarsely chopped.
  2. With the processor running, stream in ⅓ cup of olive oil. Add a little more if necessary, depending on your desired consistency.
  3. Taste the pesto and add the salt, blending once more.
  4. Store any extra pesto in a sealed container in the fridge for up to a week.