I love pistachios and I love pesto- a marriage made in heaven! This version is simpler than the first- there's no garlic, no parmesan, no herbs- just pistachios... See which one you prefer.
To make 2 1/2 cups.
2 cups pistachios, shelled
1 cup olive oil
2 tsp sherry vinegar
salt and pepper to taste
Place the nuts in a food processor and chop until fine. Add the oil and the vinegar and process to a coarse paste. Taste and season with salt and pepper.
You can refrigerate the pesto in an airtight container for up to a week or you can freeze (in ice cube trays) for up to two months.
Drizzle it on pizza, on your favourite pasta or soup or spread it on your sandwiches.