How do you store Pistachio Pesto?

Name: Pistachio Pesto
Yield: 4P
Ingredients: 1 bunch of basil; 80 g pistachios (unsalted, shelled); 110 g Parmesan cheese, grated; 2 cloves of garlic; Zest and juice of 1 lemon; Pepper and salt, to taste; 4 tbsp olive oil; A splash of water (if needed)

Refrigerator: Store the pesto for a maximum of 5-7 days in a sealed jar. Pour a thin layer of olive oil over the pesto to prevent discoloration. Freezing: Freeze the pesto in small portions (for example, in an ice cube tray) and keep it for up to 3 months in the freezer.

Pistachio Pesto

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A small twist on the classic pesto that is guaranteed to make you happy! By replacing pine nuts with pistachios, this pesto gets a rich, creamy nut flavor. Delicious as a dip, with a caprese salad, or stirred into your favorite pasta.

Ingredients

What do you need?

Quantity: 4P

1 bunch of basil
80 g pistachios (unsalted, shelled)
110 g Parmesan cheese, grated
2 cloves of garlic
Zest and juice of 1 lemon
Pepper and salt, to taste
4 tbsp olive oil
A splash of water (if needed)