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Epicurious

Pistachio Pesto

When basil grows in my garden, I want to make the most of it. To enhance its aroma, I pair it with pistachios and add a hit of chile and lemon zest to brighten it. Be sure to start with roasted pistachios in their shells and to keep the pesto coarse to highlight the crunch of the nuts.

Recipe information

  • Yield

    Makes about 1 1/4 cups

Ingredients

3 cups packed fresh basil leaves
1 small garlic clove
1 fresh green Thai chile, stemmed, seeded, and chopped
8 (3-inch) strips fresh lemon zest (removed with a vegetable peeler)
1 cup extra-virgin olive oil
1 teaspoon kosher salt
1 cup shelled unsalted pistachios, lightly toasted
2 tablespoons freshly grated Parmigiano-Reggiano cheese

Preparation

  1. Step 1

    Bring a small saucepan of water to a boil. Fill a medium bowl with ice and water. Add the basil leaves to the boiling water, cook for 30 seconds, then drain and transfer to the ice water. When cool, drain well, then squeeze between sheets of paper towels until completely dry.

    Step 2

    Put the basil in the blender along with the garlic, chile, lemon zest, oil, and salt. Puree until smooth. Add the pistachios and pulse until coarsely chopped. Transfer to a bowl and stir in the cheese.

Reprinted with permission from Home Cooking with Jean-Georges: My Favorite Simple Recipes by Jean-Georges Vongerichten with Genevieve Ko. Copyright © 2011 by Jean-Georges Vongerichten; photographs copyright © 2011 by John Kernick. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group. All Rights Reserved. Jean-Georges Vongerichten is one of the most influential chefs in the world, having single-handedly redefined haute French cuisine, lightening and refining it by adding select Asian accents. He is the chef-owner of dozens of restaurants in fourteen cities around the world. His flagship restaurant, Jean Georges, at New York's Columbus Circle, is one of six restaurants in the United States to have been awarded three coveted Michelin stars; it received four stars from the New York Times. The winner of multiple James Beard Foundation awards, he lives in New York City and Waccabuc, New York, with his family. Genevieve Ko is a cookbook author and the senior food editor at Good Housekeeping magazine. She has written for Martha Stewart Living, Gourmet, and Fine Cooking and lives in New York City with her family.
TagsCondimentSaucePistachioNutBasilHerbs & SpicesParmesanCheeseDairyVegetarianGluten FreeQuickEasyBlenderSummerCookbooks
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