Rosemary Tomato Confit
When I have a ton of fresh tomatoes on hand, this is one of my favorite things to make.
This pesto recipe was part of a delectable homemade pizza featuring Dave’s sourdough crust from our very own starter. And when fresh pesto with pistachios is the second-best part of the meal, you know that must be some darned good pizza crust (recipe to come, haha).
This recipe was surprisingly easy! The hardest part was shelling the pistachios without eating them in the process.
Here’s what you need:
Basically, this whole recipe happens in your food processor. Start by removing the stems from the basil and adding them and the pistachios to the food processor bowl. Pulse until they are a fine paste.
Next, add the garlic and do the same thing. And then, with the food processor running, add the olive oil through the little drip holes in the top, slowly. Now it’s starting to look like pesto!
Finally, dump the cheese into the bowl and take it for one last spin. Then taste, and season with the salt and pepper. For what it’s worth, we used a Porcini-infused finishing salt to season and it was delightful. If you happen to have fancier salts or oils, now might be the time to bust them out! Though, if you have, say, truffle oil, I would only substitute a little bit, or the pesto will be too heavy.
I also think you can definitely play around with what nuts to use. Pine nuts are traditional but also ridiculously expensive. Walnuts are a good sub, and I think cashews would be too. Pistachios worked out deliciously, but the only reason I chose them in the first place was because we have a ton of types of nuts in the house and wasn’t about to buy pine nuts.