Name: Pistachio Pesto Recipe
Prep time: 5 min
Yield: 5
Ingredients: 3 cups fresh basil leaves; ½ cup parmesan; ⅓ cup shelled pistachios; 3 cloves garlic; 1 tsp. sea salt; ½ tsp. black pepper; ½ cup extra-virgin olive oil

Pistachio Pesto Recipe

How To Make How To Make Pistachio Pesto

Nothing beats the combination of pistachios and pesto for salads. That is why, in this pesto recipe, we are going to be generous with the pistachio count.

Preparation: 5 minutes

Cooking:

Total: 5 minutes

Serves:

Ingredients

3cupsfresh basil leaves
½cupParmesan
⅓cupshelled pistachios
3clovesgarlic
1tsp.sea salt
½tsp.black pepper
½cupextra-virgin olive oil

Instructions

In a food processor or blender, pulse the basil, Parmesan, pistachios, garlic, salt and pepper together until finely-chopped.
With the food processor or blender still running, slowly drizzle in the olive oil until it is completely combined.
Pause the food processor or blender and scrape down the sides, then pulse again until the mixture is smooth.
Serve immediately. Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.