Ingredients
- 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
Directions
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.
