I love a good pesto, and so does Grandma. The basil this year is in full bloom and thriving, so I’m going to make plenty of Basil Pistachio Pesto so we can have it on hand for quick meals.
In this recipe, I am using pistachios instead of pinenuts but you can also use almonds. And if you want to try something a little different, why not try a mint pistachio pesto?
Pesto can be stored in a jar or airtight container in the refrigerator for about a week or in the freezer for about six months. You can cover the top with a thin layer of olive oil to keep it from oxidizing and turning brown. This Spaghetti with Basil Pistachio Pesto recipe can be found by clicking on the link or in Lidia’s Italy in America Cookbook (Alfred A. Knopf, 2011).