spinner
Food & Wine

Tell Us What You Think

Pistachio Pistou

User Reviews

Add your review!

recipe tools

Printer-Friendly Page Printer-Friendly Page
RSS RSS
AddThis
Email to a Friend

Pistachio Pistou

  • make ahead MAKE-AHEAD
MAKES ABOUT 1/2 CUP
In a food processor, combine the pistachios with the basil and garlic and process to a paste. With the machine on, slowly add the olive oil until incorporated. Scrape the pistou into a small bowl and season with salt and pepper.
ingredients
  • 1/2 cup shelled unsalted pistachios (2 ounces)
  • 1/4 cup coarsely chopped basil
  • 1 garlic clove, halved
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground pepper
directions
  1. In a food processor, combine the pistachios with the basil and garlic and process to a paste. With the machine on, slowly add the olive oil until incorporated. Scrape the pistou into a small bowl and season with salt and pepper.

MAKE AHEAD The pistou can be refrigerated for up to 2 days.

Recipe by Kevin Taylor
From The Green Party
This recipe originally appeared in January, 2001.