Pistachio Pesto

A taste of Esther that’s easy to make in your own home. Chef Sean Connolly has taken the classic green sauce and dialled it straight to dolce vita with buttery pistachios, parmesan, and fresh basil. Spoon it over silky ribbons of pappardelle or tagliatelle, smear on grilled fish, roasted veg, or a piece of warm focaccia and let the flavours take you straight to moments in the Med.

So grab the good olive oil, dust off your blender, and prepare to meet your new favourite sauce.

Ingredients

• 3 bunches of fresh basil leaves
• 50g parmesan, freshly grated
• 30g shelled pistachios
• 1/2 clove garlic
• 5g sea salt
• 2g black pepper, freshly-cracked
• 120g extra-virgin olive oil

Method

1. In a blender, pulse the basil, parmesan, pistachios, garlic, salt and pepper together until finely chopped.

2. With the blender still running, slowly drizzle in the olive oil until it is completely combined.

3. Pause the food blender and scrape down the sides, then pulse again until the mixture is smooth.

Share your kitchen creations and tag us at @estherrestaurant and @chefseanconnolly