Ingredients
- 1 lemon, zest and juice
- 120 g (about 1 cup) pistachios
- 150 g (about 2/3 cup) olive oil
- 2 garlic cloves
- 80 g (4 cups loosely packed) fresh basil
- 50 g (about 1/2 cup) grated Parmesan
- Flake salt
- Black pepper
Pesto with pistachios & lemon
Classic pesto is an all-time favorite, and adding pistachios will take your pesto to the next level. The lemon adds freshness and pairs incredibly well with pasta.
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Assemble the Ankarsrum with the Citrus Press.
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Zest the lemon and cut in half.
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Press the lemon at medium speed.
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Put the Ankarsrum on its side and assemble the blender.
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In the blender, coarsely chop nuts and then add olive oil, lemon juice, lemon zest and garlic. Blend on high speed for about 30 seconds.
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Add basil and grated Parmesan cheese, blend until you have the desired consistency. For a thinner pesto, add a little water.
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Season with salt and black pepper.
