Pistachio Basil Pesto

We returned home to a bursting-from-its-seems garden. (Here’s what our garden is like this year.) And by that I mean we have a ton of tiny tomatoes and basil that we need to use up ASAP. Good thing those are two of my favorite ingredients -- right?

Now, you guys know all about my love affair with pesto.

Let’s review:

• Pumpkin Pesto Rolls
• Creamy Pesto + Avocado Sauce (video)
• Garlic Scape + Swiss Chard Pesto, 2 Ways
• Steamed Pesto Dumplings
• Pesto Pizza Dough
• Spinach + Zucchini Pesto
• Baby Kale Pesto
• Walnut Basil Pesto
• Basil-Pesto French Toast
• Pesto French Toast, II -- with Avocado Butter
• Pesto Quiche with Oatmeal Crust
• Pesto Garlic Knots
• Pesto Portabella Sandwiches
• (Pesto) Smothered Mother

PISTACHIO PESTO

What you’ll need . . .

• 1 cup clean basil leaves
• 1/2 cup pistachios
• 1/4 cup olive oil
• 1/4 to 1/2 cup grated Parmesan cheese
• 2-3 cloves garlic
• Squeeze lemon juice
• ground black pepper

Method . . .

1. Combine all ingredients in a food processor and pulse until smooth.
2. I used roasted/salted pistachios and took them out of their shells for this recipe. 
3. Also: I didn’t add salt because the nuts were already salted.
4. I also rinsed the basil and then pat it dry with paper towels. I didn’t cook the basil, though. Left it raw.
5. You can play around with the oil to make your pesto dryer or runnier. It’s a preference thing.
6. You might also have success using some nutritional yeast in place of the cheese.

Enjoy!

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