Description
Pistachio Pesto is a must do! It’s absolutely perfect for a sandwich, for a spread, in a salad, and so much more.
Ingredients
- 1 cup shelled raw pistachios
- 3 cloves garlic, pressed
- 1 cup fresh basil
- 1 cup fresh flat leaf parsley
- ½ cup olive oil
- 3 tablespoons lemon juice
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground pepper
Instructions
- In the food processor and being sure to take your time, pulse a cup of raw pistachios until coarsely chopped.
- Add the pressed garlic, basil and parsley and pulse until everything is mixed well.
- With the food processor running, slowly add a half cup of olive oil until combined well.
- Add the lemon juice, salt and pepper and combine until well mixed. Depending on your desired consistency, add more olive oil 2 tablespoons at a time (I usually end up adding 4 tablespoons).
- Use immediately or store in an airtight container or jar in the refrigerator for up to 2 weeks.