Step 1

Toast the pistachio nuts in a dry frying pan over medium-high heat until they are a light brown colour. Keep them moving to prevent burning.

Step 2

Add basil leaves, Parmigiano Reggiano, garlic clove and a drizzle of oil to a pestle and mortar and grind until creamy.

Step 3

Add the pistachio and grind until they start to break down into smaller chunks and combine. You should have a creamy yet slightly chunky consistency.

Step 4

Drizzle the remaining olive oil and continue to grind until you have a creamy paste. We recommend leaving it a little rustic.