How to Make Pistachio Pesto With Fresh Red Chile

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How to Make Pistachio Pesto With Fresh Red Chile Recipe
13 Steps
Ingredients
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1
Gather you ingredients before you begin.

Gather you ingredients before you begin.

2
Chop your garlic and fresh red chile to make it easier for you later in the mortar and pestle.

Chop your garlic and fresh red chile to make it easier for you later in the mortar and pestle.

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3
Add your fine sea salt, pistachios, chopped red chile and garlic to the mortar.  You can also use a small food processor if you like. Just start with the salt and pistachios then garlic & chile.

Add your fine sea salt, pistachios, chopped red chile and garlic to the mortar. You can also use a small food processor if you like. Just start with the salt and pistachios then garlic & chile.

4
Grind everything to a paste.

Grind everything to a paste.

5
Slightly chop the basil to make your work in the mortar and pestle slightly easier.

Slightly chop the basil to make your work in the mortar and pestle slightly easier.

6
Add the basil and roughly 1 cup of the olive oil to the rest of the ingredients in the mortar and grind it to a fine paste.

Add the basil and roughly 1 cup of the olive oil to the rest of the ingredients in the mortar and grind it to a fine paste.

7
Grate 1 cup of fresh Parmigiano.

Grate 1 cup of fresh Parmigiano.

8
Stir the Parmigiano in to the pesto.

Stir the Parmigiano in to the pesto.

9
Cook your pasta of choice. I am using organic fusilli.

Cook your pasta of choice. I am using organic fusilli.

10
Add salt to the water before boiling the pasta.

Add salt to the water before boiling the pasta.

11
Cook the pasta according to the directions or it is al dente.

Cook the pasta according to the directions or it is al dente.

12
When your pasta is cooked, strain out the water and mix it with the fresh pesto.

When your pasta is cooked, strain out the water and mix it with the fresh pesto.

13
Serve hot with some fresh grated Parmigiano Reggiano.

Serve hot with some fresh grated Parmigiano Reggiano.

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