Two of my favourite things – truffle and pistachio! This indulgent pesto is creamy and moorish, you will be licking the bottom of the bowl at the end of this!
Ingredients
1 cup fresh basil
1/2 cup truffle manchego cheese, grated
3 – 4 tablespoons unsalted pistachio nuts
Extra virgin olive oil
Method
Wash and remove all of the leaves from the stalks of the basil and place in your weapon of choice – food processor, mortar and pestle, nutribullet or on a chopping board with a good knife.
Add a drizzle of olive oil and chop/pound until it starts to come together into a paste.
Add the nuts and some more oil and continue to bind together until you have reached the consistency you desire, I prefer it as fine as possible but chunky is good too!
Lastly, mix in the cheese and blend together well
Once your pasta is cooked, add the pesto to a pan with some pasta water (add slowly as required) and the pasta and mix over a low heat until it becomes silky.
Serve with more grated truffle manchego cheese and if you’d like to be a little extra, a drizzle of truffle oil.
Chanel's Tapas Bar 