- 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
- 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.
The pistou can be refrigerated for up to 2 days.