This pretty, rich-tasting pesto enhances simple grilled fish or meats (try it with grilled chicken thighs). You might also consider serving it on an antipasto platter rolled up in strips of grilled eggplant, or tossed with small balls of fresh mozzarella called bocconcini, or “little mouthfuls.”
Recipe information
Yield
makes 2 cups
Ingredients
Preparation
Step 1
Preheat the oven to 350°F.
Step 2
Place the tomatoes in a small bowl and cover with hot water. Plump them for about 5 minutes, then drain and chop. Meanwhile, toast the pistachios in the oven for 5–6 minutes, until fragrant and slightly darkened. Cool, then place them in a clean dish towel and rub off as much of the skin as possible.
Step 3
Place the tomatoes, pistachios, basil, and garlic in a food processor and pulse to mix. Add 1 tablespoon vinegar and the cheese. With the motor running, drizzle in about half of each olive oil. Taste, and add salt and red pepper to taste, then the remaining olive oils and the other tablespoon of vinegar, if desired.
