How to make it

  • 1.Combine basil, pistachios, garlic, cheese in handheld electronic chopper/blender, process to mix
  • 2.While mixing, slowly add in EVOO till desired consistency (should have a grainy texture and less of a puree)
  • 3.Season with cheese and freshly ground black pepper, to taste
  • 4.Serve over sauteed/grilled fish, or over pasta

Reviews & Comments 8

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  • psquyres 8 years ago
    Only with the substitution of vegan Parmesan cheese would this belong in the vegan recipe group. Yes you can freeze small containers of leftover pesto with all ingredients intact - vegan or not - just stir up on thawing.
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  • djg4026 9 years ago
    I have just made pesto, and am going to freeze it. It is the basil, garlic, parmesan, pine nuts, e.v.oil recipe. Now I see later, it says to add the cheese and nuts at thawing. Does anyone kow if this is going to spoil it?
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  • annieamie 10 years ago
    I will love this on fish and maybe chicken, too? A great recipe! I'm so glad you posted here for all of us to share! Thank you!
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  • beelzebufo 10 years ago
    Devil frog likey!
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  • kukla 10 years ago
    I love fresh pesto; I've tried it with pine nuts, walnuts, pecans, almonds, cashews -- parlsey, mixed herbs -- but I never thought of pistachios, and they're my fav. DUH!! Thanks for waking me up, Tigerfish!
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  • silver_raven_venus 10 years ago
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    " It was excellent "
    psy333che ate it and said...
    This was incredible** Thank You June
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  • chefmeow 11 years ago
    Yummy. Can't wait to try this one. Thanks for sharing.
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