Pistachio Pesto

Pesto is a sauce that really needs no introduction. By switching out the pine nuts for pistachios and adding a hint of lemon, we subtly alter the flavor profile making an all ready awesome sauce a little more complex.

Musical Pairing: Black Breath – Heavy Breathing. I’m pairing these two together because both the pesto and Black Breath’s power lies in simplicity. Just as each ingredient is equally as important in the pesto, so are the parts and instruments on this album, all working together to create some damn fine metal.


Basil: leaves from about 15-17 sprigs
Olive Oil: 1/4 cup plus 2 TBL
Roasted Pistachios: 4TBL
Garlic: 2 cloves
Grated Parmagiano: 1TBL
Black Pepper: 1TSP
Kosher Salt: 1/2 TSP
Lemon Juice: 1TSB
Crushed Red Pepper: pinch

Put the pistachios into a food processor fitted with the blade attachment, and run for 20 seconds or so until they are ground relatively fine. Next add all of the remaining ingredients except the olive oil. Turn on and let run until the basil is very finely chopped, then slowly drizzle in the olive oil and let run until the sauce is smooth and well combined.

That was easy huh?

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