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- 17½ g pistachios
- food processor
Add the shelled pistachios to a food processor and blitz until their in small pieces (not powder).
- 10 g cilantro
- ¾ cloves garlic
- ¼ jalapeño
- ¼ lemon
- ¼ pinch salt
- ¼ pinch pepper
Add the coriander (aka cilantro) including the tender stems, peeled garlic cloves, jalapeño (take the seeds and membrane out if you want it less spicy), zest and 2 tablespoons of lemon juice and a pinch of salt and pepper to the food processor. If you’ve used salted pistachios, you might not need to add salt.
Blend it until a paste forms, scraping down the sides as you go along.
- 18¾ g extra-virgin olive oil
With the food processor running, add the olive oil until it starts to form a sauce. Scrape down the sides if needed (not while it’s running, obviously!).
If the pesto isn’t as smooth as you want it and don’t want to add more oil, add a tablespoon of water at a time until the sauce comes together into a creamy consistency. Taste to suit; add more lemon juice, salt or garlic as you prefer.
Enjoy your meal!