Sunday, August 1, 2010

Purple Pistachio Pesto, or, The Best-Laid Plans

Along with these unbelievably good tomatoes from a CSA box, we shouldn't have tried to turn this basil into anything; we should have just knelt down and worshiped it as it was.

But basil suggests pesto, and wouldn't purple basil look awesome with pistachios?

It would until you blend it, at which point you remember from third grade that purple and yellow-green are opposite each other on the color wheel.

Sad Purple Pistachio Pesto

Despite its unfortunate appearance, this is actually just my basic pesto recipe, not to be confused with Basil-Kale Pesto, Lemon-Cilantro Pesto, Mouhammesto, or the Cilantro Chutney I've blogged about.  Which means it tastes good...

nuts (pistachio, blanched almond, walnut, pine nut), chopped
basil, washed and chopped
garlic, minced
olive oil
lemon juice

Chop nuts first, then add basil and garlic to mini-food-processor and blend.  Add olive oil to get the right consistency, and add salt and lemon juice to taste.

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