When you replace an ingredient in a recipe, the flavor changes. That’s an undeniable truth. By getting new flavors, you can try variants of recipes and find your new favorites. This time we’re making pesto, but instead of using pinions, we’re using pistachio.
Just this change gives the pesto a different flavor, one you won’t find with any other kind of sauce. We also will give it a touch of heavy cream, for a creamier sauce. Yum!
- 2 cups fresh basil leaves
- 3/4 cup pistachios
- 1/4 cup parmesan cheese finely grated
- 1/4 heavy cream
- 1 garlic clove
- 1 tbsp olive oil
- Clean the basil leaves. They must bevery clean, so be thorough.
- Put the basil, garlic, pistachio, and some salt into a blender or food processor, and turn it all into a pulp. Add the oil and process it all some more, until you have a dense pulp.
- Add the parmesan cheese and mix together. You may do it with a spoon or with the food processor at a low speed.
- Taste the pesto sauce. If it lacks salt, add some more. If it’s too dense for your taste, add more oil, but remember you shouldn’t make it too watery. If it’s too watery, consider adding more parmesan cheese