Basil Pistachio Pesto

  • 6 bunches fresh basil
  • 1/2 cup pistachios
  • 1 cup olive oil
  • 1 clove garlic
  • 1-2 lemons
  • 2 Tbsp. parmesan
  • salt and pepper to taste

Wash the basil and remove any wilted leaves. Roughly chop pistachios and garlic. Zest and juice 1-2 lemons. Combine all ingredients in a food processor or blender until smooth.

***Optional – instead of pistachios you can use traditional pine nuts, or walnuts, almonds, etc.

***For a thinner pesto, add more olive oil.

***Makes approximately 1 pint.

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