803_EggplantPestoParmigianaBianca_Land1.jpg
food

Pesto

Ingredients

  • 1/4 cup shelled pistachios, toasted
  • 1/4 cup pine nuts, toasted
  • 2 garlic cloves, roughly chopped
  • 2 cups fresh basil leaves, packed
  • 1/3 cup fresh parsley leaves
  • 1/4 cup fresh oregano leaves
  • 1/4 cup extra-virgin olive oil
  • 1 lemon, zested
  • 3/4 cup shredded Pecorino Romano cheese
  • Kosher salt and freshly ground black pepper

Steps

  1. In the bowl of a food processor fitted with the blade attachment, add the toasted nuts, garlic and herbs, and process until minced. With the food processor running, add the olive oil in a slow, steady stream. Add the lemon zest and Pecorino Romano and pulse to combine. Season to taste with salt and pepper. Pour into a bowl and set aside.