Basil & Pistachio Pesto

Makes one small jar

I used Rachel’s method for making this batch of pesto since both my mortar and pestle, and food processor are at my apartment in Maryland. The very old immersion blender I have wasn’t quite powerful enough to do the trick. In the end, I used my wooden cocktail muddler to make sure the basil and nuts were ground enough. What I should’ve done was dig out my mini-chopper, somewhere down in the basement, which is why I’m writing the recipe that way for you here.

1 medium bunch basil, rinsed, patted dry & packed

1/4 cup (25 grams) shelled pistachio nuts, toasted

2 garlic cloves

1/4 cup (25 grams) grated Pecorino Romano cheese

1/4 cup (80 ml) extra virgin olive oil

1/4 teaspoon sea salt, or more, to taste

Add the basil, pistachios, and garlic to a mini-chopper (or use Rachel’s method, found here). Pulse until the whole mixture is finely chopped. Remove the blade. Using a fork (I like that it acts as a rake pulling the ingredients together), stir in the cheese and olive oil. Season with salt, to your liking. Store, covered, in the fridge for up to one week. May also be portioned out into ice cube trays, and frozen.

Read Rachel’s method for serving the pesto with pasta.

Serving size: 2 teaspoons

Points per serving: 2