Creamy pistachio pesto

This is a springy pairing for our new, grassy Greek EVOO.

We've already made a post on all things pesto. But having discovered this pistachio pesto recipe, we decided it needs a dedicated blog post of its very own.

It's creamy, versatile & ridiculously tasty. You may find yourself slathering it on everything—pastas, sandwiches, salad…even toast.

Here's the method:

Makes one cup

To a blender add basil, 2 spring garlics (normal garlic always works) and 200ml of EVOO. Blitz it up until smooth.
Then, pop in all the shelled pistachios, pine nuts, parmesan and nutritional yeast— with a generous pinch of salt.
Add a squirt of lemon and blend until ‘almost’ smooth.
Et voilà! It's *that* easy.
Store in a container for up to 1 week or freeze!

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