When basil grows in my garden, I want to make the most of it. To enhance its aroma, I pair it with pistachios and add a hit of chile and lemon zest to brighten it. Be sure to start with roasted pistachios in their shells and to keep the pesto coarse to highlight the crunch of the nuts.
Recipe information
Yield
Makes about 1 1/4 cups
Ingredients
Preparation
Step 1
Bring a small saucepan of water to a boil. Fill a medium bowl with ice and water. Add the basil leaves to the boiling water, cook for 30 seconds, then drain and transfer to the ice water. When cool, drain well, then squeeze between sheets of paper towels until completely dry.
Step 2
Put the basil in the blender along with the garlic, chile, lemon zest, oil, and salt. Puree until smooth. Add the pistachios and pulse until coarsely chopped. Transfer to a bowl and stir in the cheese.
