Pistachio Pesto

Ingredients

Pistachios

1 cup, shelled and unsalted

Fresh basil leaves

2 cups, packed

Garlic

2 cloves, minced

Parmesan cheese

1/2 cup, grated

Olive oil

1/2 cup, plus more if needed

Lemon juice

2 tablespoons, freshly squeezed

Salt

1/2 teaspoon, or to taste

Black pepper

1/4 teaspoon, or to taste

Instructions

1. In a food processor, combine the shelled pistachios, fresh basil leaves, minced garlic, grated Parmesan cheese, lemon juice, salt, and black pepper.
2. Pulse the mixture until the ingredients are well combined and a coarse texture is achieved.
3. While the food processor is running, slowly drizzle in the olive oil. Continue blending until the pesto reaches your desired consistency, adding more olive oil if necessary.
4. Taste the pesto and adjust the seasoning with additional salt or pepper if needed.
5. Transfer the pistachio pesto to a clean jar or airtight container. Seal and refrigerate until ready to use, where it will keep for up to one week.
6. Serve the pistachio pesto as a spread on crusty bread, toss it with your favorite pasta, or use it as a sauce for grilled meats or roasted vegetables.