This pesto was created by Betty Liu @bliu07
American Boston based photographer Betty shoots and makes the most wonderful creations. I adore her rustic and poetic style. There's a sense of slowness and quality of life that you just know that you want when you see it. Just like this Pistacchio pesto.
How did you come up with the pesto recipe?
I’m allergic to all tree nuts… except for pistacchio. I’m not sure why, it’s always been that way. Because of that, I’ve always had to stay away from pine-nut based pestos, but I love pestos!! I was choosing between sunflowers and pistachios, but I thought pistachio would suit the earthiness of this bowl better.
What shall I serve it with?
Any cooked vegetables, but I also particularly enjoy it over a hearty grain like farro.
That's why I (Nina) love it: Betty use lime instead of lemon, and thai basil with parmesan which makes a great twist on a classical pesto. This is a great treat for any occasion.
Here's how to:
makes one jar
½ cup minced thai basil
½ cup pistacchios, lightly toasted, crushed
½ cup olive oil
1 tbsp lime juice
zest of half a lime
½ tsp salt, to taste
1 clove garlic, minced
¼ cup parmesan cheese to taste
1| Food processer: Place all ingredients except parmesan and oil in food processor and process. Stream in oil at a steady pace.
2| Mortar and pestle: grind up garlic, salt, zest. Add basil leaves and grind. Add pistachios and grind. Tip into a bowl. Add in half the parmesan cheese and lime juice. Gently stir in oil until it is thick in consistency. Add in remaining cheese, to taste.