I fear my garlic habit is going to lead way to me using up my 5.5 kilos I have of it drying in my attic way sooner than anticipated. First there was the caramelized garlic tart (which I have made more than once, obviously). Then the garlic knots, and now this. Not to mention the daily use of a clove or two in some dish or other. Perhaps its the pregnancy or maybe its just my undying love for the pungent bulbs, either way, I cant seem to get enough of it.
And, as if I need another reason to eat more garlic, fellow blogger Andrea wrote and told me that if you eat a lot of garlic and vanilla during your pregnancy, your baby will recognize and love those two tastes later on in life. I’m not sure about vanilla but my daughter is well on her way to becoming a garlic addict for sure if thats true. Maybe thats why she has been kicking so much in there, she wants more garlic.
Pesto is one of those loved condiments that people pile on pasta, spread on bread and eat with grilled veggies. Commonly made using garlic, basil, toasted pine nuts, olive oil and parmesan cheese, pesto is simple, easy to make at home and delicious. In my version of this classic Italian paste, I started off with a very garlicy base and substituted pistachio nuts for pine nuts. I omitted the parmesan cheese (for a healthier take) and used a Meyer lemon olive oil. This is not your mother’s pesto. Filled with garlic, thick and delicious, this pesto has a bit of spiciness from the garlic, citrus from the Meyer lemon olive oil and that same loved pesto taste from the nuts and basil.
I spread it on bread for a grilled vegetable sandwich (post coming soon) and it was incredible. Since then my husband and I have been eating it smeared on crackers with cheese. Mix into pastas, pile on sandwiches or add some cream to make a creamy pesto sauce. Any way you eat it, you are sure to love it.
8 garlic cloves
2 bunches of fresh basil
1 cup pistachio nuts
1 cup Meyer lemon olive oil (you can use any lemon infused olive oil)
salt and pepper to taste
In a food processor pulse garlic until it becomes paste like.
Add in pistachio nuts and pulse until nuts are coarsely chopped (some larger pieces are ok) and combines with the garlic.
Scrape down sides of processor if needed and add basil.
Process until all ingredients come together then slowly add half the olive oil while processing, making the mixture into a nice paste.
Add more of the olive oil to achieve desired consistency.
Season with salt and pepper to taste.