Roasted Pistachio and Black Basil Pesto

August 31, 2018

 

 

I have a stash of homemade pesto in my fridge at all time. You never know when it may come in handy, from a simple pan of whole grains that need a spruce, to a humble slice of sourdough topped with smashed avocado. A good pesto is all in the quality of its ingredients, be it the richness of the olive oil to the fresh herbs you pick. This roasted pistachio and black basil pesto is the perfect example of that. It’s quite honestly glorious and the wonderful taste of sweet roasted pistachios is definitely the star of this show. 

 

 

Ingredients: a small jar's worth 
½ cup of roasted pistachios (180C for 5 minutes or so) 
A generous fistful of fresh black basil 
60ml of extra virgin olive oil (roughly) 
A pinch of sea salt and cracked black pepper

 

 

1 Place all the ingredients in a food processor and blend until smooth. Feel free to add a touch more oil if you desire a runnier consistency. 
 

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SEASONAL FEASTING & NORISHING INDULGENCE.

 

I'm Megan, nutrition coach and wellness enthusiast, recipe developer, content creator and avid nut butter addict. 

Welcome to my blog, where you'll find a selection of nourishing yet oh so indulgent recipes, recommendations on the most amazing places to eat in the capital (and across the globe) + endless nutritional information, tips and advice. 

Feel free to get in touch with any content writing requests,  food photography queries or blog collaborations. If you have any questions regarding nutrition coaching, send me an email at 

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Megan Hallett is a London-based women's health expert and nutrition Coach and trainee nutritionist. Cookbook AUTHOR.

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