Wednesday 29 July 2020

Pistachio Pesto

pistachio pesto

pistachio pesto

As a university student, jar pestos were my go-to dinner staple so I do understand why people find them convenient. That said, once you try making your own pesto, you won't look back. Pesto is so quick to make from scratch- I usually whizz up a batch while my pasta is cooking so a healthy dinner can be on the table within just 10 minutes. What's more, the freshness of the ingredients really shines when you make your own and it's hard to beat that. I've also noticed that many store bought pestos are bulked up with cheap oils whereas when you make your own, you know exactly what's going into it. Of course, you can enjoy pesto in many ways- adding it to roasted veggies, pizzas, salads, savoury muffins, to name just a few but pasta is the classic combination and it's this which I come back to time and time again. I like to retain a little of the pasta cooking water to help emulsify the pesto sauce and sometimes add a handful of spinach to the pasta to added goodness.

Three great health benefits: boosts immunity, beneficial for eye health, promotes healthy skin

Makes 1 jar
Keep refrigerated

125g pistachios (shelled)
50g basil
120ml extra virgin olive oil
Juice of 1/2 lemon
1 clove garlic
Sea salt and black pepper

1) Place all of the ingredients in a food processor and whizz to combine

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats

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