Pistachio Pesto came to my mind when my uncle brought some pistachios as pasalubong. I've been intending to make my own pesto from fresh basil and originally thought of using cashew instead of pine nuts because of the unavailability of the latter. However, my siblings ate the cashew I bought for the pesto before I was able to make one.
Ok, so let's begin making pistachio pesto.
FIRST. You need 2 cups of fresh basil leaves. I picked these leaves from my own garden. Most of these basil leaves are from the Sweet Basil variety. I just added a few of cinnamon and lemon basil leaves. Be careful in selecting the leaves that you will use in the pesto and make sure to wash them properly.
SECOND. Measure 1/4 cup of pistachio nuts. You may choose to use pine nuts, cashew, or any edible nut that's currently available.
THIRD. Mix 1/4 cup of extra virgin olive oil, 1/4 cup of Parmesan cheese, 2 cloves of garlic, the pistachio nuts, and fresh basil leaves in a blender or food processor.
FOURTH. Blend until you get the desired consistency.
FIFTH. You may add some salt and other spices to taste before serving. You may set aside the pesto for future use. Just make sure that you put it in an airtight container and store it in the refrigerator. It is best to consume it within a week.
This is the easiest pasta sauce recipe that I've ever done. Aside from being easy, pesto is very nutritious, too.