If you like pesto and tapenade, you'll adore this basil-and-pistachio sauce with chunks of black olive.
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: about 1 cup
Ingredients
1/3 cup lightly toasted pistachios
3 cups loosely packed fresh basil
1 teaspoon chopped garlic
Pinch of red pepper flakes
Kosher salt
1/2 cup coarsely grated Parmesan
1/2 cup extra-virgin olive oil
1/2 cup chopped Kalamata, Gaeta or nicoise olives
Directions
- Put the pistachios in a food processor and pulse until finely ground. Add the basil, garlic, red pepper flakes and 1/4 teaspoon salt and pulse until finely chopped. Add the Parmesan and pulse to combine. With the motor running, slowly pour in the oil and process until combined. Transfer to a bowl and stir in the olives.
