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| Pistachio Basil Pesto |
Fresh pesto typically uses pine nuts however this recipe has a nice twist with roasted, salted pistachios. I bought ones that were already roasted, but you can easily buy them raw and roast them in the oven or stovetop. Serve the pesto on pasta, on pizza, over cooked veggies, or in a veggie sandwich with mayo.
Pistachio Basil Pesto
Makes 1 cup
2 cups packed fresh basil leaves
2 tablespoons slightly roasted and salted shelled pistachios
2 tablespoons freshly grated Parmesan cheese
1 clove garlic, peeled
1/4 teaspoon salt
3 tablespoons olive oil
2 tablespoons slightly roasted and salted shelled pistachios
2 tablespoons freshly grated Parmesan cheese
1 clove garlic, peeled
1/4 teaspoon salt
3 tablespoons olive oil
Directions:
Add the basil, pistachios, Parmesan cheese, garlic, and salt together in a small food processor and grind a few times. Add olive oil and blend until it’s a nice consistency.
Serve over pasta, as a spread in a sandwich, on pizza, or serve with veggies. Keep in the refrigerator for up to two days or freeze.
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| Pistachio Basil Pesto |
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