Pistachio Pesto

I LOVE pesto. I have made MANY kinds but I have one which is my favourite that I make so much of in the summer which is a pistachio pesto. It's got a gorgeous texture and of course flavour. Pesto is such an adaptable recipe and you could use any nuts you like and kale or spinach. This is brilliant with pasta obviously but also great for fish, chicken, sandwiches and oh just about anything else you can think of. To make it you will need:

• Fresh Basil
• Parmesan
• Pistachios
• Olive Oil
• Lemon
• Salt
• Pepper

I personally don't like pine nuts so I have substituted them with pistachios which work really well. I take two large bunches of basil and rip them into a food processor, adding a handful of pistachios and a handful of parmesan. I then, through the food processor with it still whirring round add some olive oil slowly, when it starts coming together stop and taste. Now decide how much lemon and salt you want, along with anymore pistachios and parmesan. I add really slowly constantly tasting to ensure it's how you want it. Then add enough olive oil so your pesto can coat your pasta. I don't like it too thin as I find you can always add it to your pasta and thin out with some of the pasta water but this is a personal preference. I like having a coarser texture so you can really taste the pistachios. Occasionally if I have some, I'll add a little fresh mint and that works brilliantly too.