Pine nuts are usually used in a pesto, but my French recipe asked for pistacchios and lemon juice.
I wanted to give it a try. I have 4 different basil plants in the moment. The pretty basic pots you can buy in any supermarket, and some rarer varieties from the garden center. These are outside on my balcony, the supermarket pot is on the window sill in the kitchen inside.
The recipe called for scallops to top the pasta, but not available in the moment here. Even frozen was not a option. But I had a bag of large shelled frozen mussels in the freezer. I took some out and defrosted them in a bowl of cold water.
My pistacchios needed to be shelled first. It takes a little time and efford. Then they went in my minichopper with the fresh basil, the lemon juice and the chopped Grana Padano. All the other ingredients are in the list below.
The mussels just needed some olive oil and garlic to start. I put seafood seasoning directly in the oil and then added the mussels. In 2 minutes they were ready.
Cook the linguine and fold the pesto through. Keep the leftover pesto in a jar with some olive oil on top in the fridge. Bring everything together and enjoy.
PESTO:
2 hands full basil leaves
50 g pistacchios
1/2 lemon juiced
1 garlic clove
3 tbsp olive oil
30 g Grana Padano
Salt and pepper
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