Right around Columbus Day weekend (which I prefer to call Cranberry Weekend, when Cranberry Chip Ice Cream is in order) is usually about time to harvest the basil plants before it gets much colder up here in the Northeast. Pine nuts are expensive and we had a big bag of pistachios so with basil harvest season upon us, I figured it was worth a shot! Typically pesto is made with basil, garlic, pine nuts, olive oil, parmesan cheese and salt. But pesto-making is tedious enough without the added step of shredding a bunch of cheese, so I left out the parm on this one and it totally works. And is great if you want to add to fish (on top of which cheese is gross).
- 2 packed cups of fresh basil
- 2 cloves of garlic
- 4 tbsp olive oil
- 1/4 shelled pistachios
- 1/2 tsp of salt (or even less)
If you have a small chopper, divide things up and add evenly - so 1/2 cup of basil, 1 tbsp of olive oil, 1 clove of garlic, 1/8 cup pistachios to start, and so on. Make batches with these ratios till you're all out of basil.
I took the above picture after having made one batch of pesto, so picture two more cups on top of this, plus two more cups of purple basil, which rendered three jars of pesto.