1 Garlic clove
150ml Extra virgin olive oil
Makes one large recycled jam jar.
- Lightly toast the pistachios by placing them on their own in a frying pan at a medium heat. Toss them around the pan, but stand over with a watchful eye because they can get overdone quite easily. As soon as you see the slightly golden colour appearing take off the heat and transfer to a plate to cool thoroughly. If they are too warm they heat the basil leaves too much.
- Take the basil plant and remove all the leaves and place in a small blender. A food processor is fine too, it’s just that the quantities work well in the small blender.
- Add in the cooled pistachios and 100mls of the olive oil and the garlic and blitz. Add the rest of the oil a small bit at a time until you get the consistency you like. Try not to over blitz because the chunkiness of the pistachios are a real treat.
- Once you are happy with the consistency add the parmesan in and blend again. You may decide to add more of the oil at this stage.
This is one of those recipes that if you get used to making it you don’t need to weigh anything, it can be done very loosely. The quantities can be far from exact and it’s a good one that can be flung together with little or no thought.