Pistachio Pesto

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INGREDIENTS

3 cups basil, tightly packed-leaves only

3 cups parsley, tightly packed-leaves only

4 cloves garlic

1 cup pistachios, lightly toasted

1/4 tsp sea salt

1/2 tsp freshly cracked blak pepper

1 1/4 cup extra-virgin olive oil

juice of half a lemon

1 1/4 cup freshly grated Parmesan cheese

Anweisungen

Place the basil, parsley and garlic in a food processor. Pulse until the herbs and garlic are coarsely chopped. Add the salt, pepper and pistachios. Pulse for a 5-8 seconds Pour in the olive oil and lemon juice. Pulse until all ingredients are incorporated. I like to process my pesto not until is completely smooth, but leaving a bit of texture in the mixture. With a rubber spatula, scrape pesto into a bowl, add Parmesan cheese, folding until combined. Divide the pesto into 3 sterilized jars