A while back, my aunt subscribed me to Bon Apetit magazine. It quickly became one of the things I most often looked forward to. Near the end of every month a new issue came out and I would peruse it, looking for something that I might be adventurous enough to try. Back in… October, the home entertaining issue came out and on one of its pages, there was 3 different ways in which you could use the pistachio.
Towards the bottom of the page, I found that it would make a good pesto. Always hearing about pesto being used in one of my coworker’s cooking and having always been intrigued, I shelved the idea for a later time. Because it was at this point that I was up to my ears in peppers from a friend. It wasn’t until last week that I was able to finally try the idea. And I won’t lie: I wish I hadn’t.
I gathered my ingredients like always.
I wish I had snapped a picture, but I had to shell about 24 oz of pistachios. Some of them got eaten along the way, of course.
After getting the pistachios shelled, I coarsely chopped the tomato.
After chopping the tomato, I added it, the pistachios and the 2 cloves of garlic to the ninja, giving them a few pulses until a course goo came together. This is where things went south, I think. I made the mistake of adding the olive oil and then pulsing it again.
This is what resulted.
I hoped that by adding the cheese to it when I tossed it with pasta, it would be okay. I mean… it looked okay, didn’t it?
I’m going to clearly have to revisit this and not deviate from the recipe like I had and hopefully, just hopefully, it’ll come out okay.