(Homemade pesto on baguettes with fresh tomatoes and mozzarella.)
Who doesn’t love pesto??? It’s perfect on camprese salad (see above), pasta, chicken, sandwiches, more salads, more pasta, shrimp – you name it!! And pesto tastes even better with it!
What if I told you that you should only make it at home? Well yes, only make it at home going forward – it’s so easy to make, and then use throughout the week. Especially if you grow your own basil… then there is no excuse! It’s just as easy to pick up from the store as well – that’s what I did!
This pesto is made with pine nuts and pistachios in it, since my boyfriend is slightly obsessed with pistachios. If you only want to use one of the two, then just use a full cup in the recipe instead of half of each.
Homemade Pesto with Pine Nut and Pistachios
Prep time: 10 minutes
Makes about 2.5 cups of pesto
5 oz. of fresh basil
1/2 cup of pine nuts
1/2 cup of unshelled pistachios
1 1/2 cups of olive oil
1 garlic clove
1 lemon (juice)
1 tsp. pepper
1/2 tsp. salt
1. No chopping needed! Just pull out your blender or food processor and it will do all the work for you. Put in half of the basil, all of the pine nuts and 1 cup of the olive oil. Let her grind until the contents are liquified!
2. Add in the remaining ingredients and finish pureeing. Season to your tastes if you feel it needs more salt or pepper. (Remember that the pistachios are naturally very salty, says my pistachio-obsessed boyfriend)
3. Add to a baguette with tomato and mozzarella, pasta, chicken… really what ever tickles your fancy.
We ate ours for several meals… but mainly with cheese bread and tomatoes. See below:
Cheers from the heart, <3