PISTACHIO PESTO

 

Pesto is one of my favorite things to make, maybe partly because it is something

I learned young or maybe because I felt like I mastered something

even though it couldn't be more SIMPLE :)

Let me tell you, traditional pesto (basil, pine nuts) is great, but substituting 

pine nuts with pistachios is the next level. The pistachios still

provide a creamy sauce when pureed and

are packed with more delicious flavor!

Excuse me pine nuts, it's about pistachios!

This is all you need to make Pistachio Pesto.

In a small food processor blend 1/2 cup of pistachios until 

really finely chopped.

Add in 1.5 oz shredded Parmigiano cheese to the food processor.

Next add in 2 cups of loosely packed basil leaves.

Pour in about a 1/2 cup of your favorite olive oil.

1 tsp. of fresh lemon juice.

Now just blend away until fully combined.

 Little dash of salt & pepper.

Grab a cute spring spatula and a small serving bowl.

Pour all the delectable Pistachio Pesto into the serving bowl.

Pesto is great with so many recipes-- toss with any pasta, tastes especially great if

you add sausage, chicken or shrimp. I love adding pesto to a sandwiches,

garlic bread or over cooked chicken, with a Caprese salad.

Pesto makes for a great hostess gift when you put it in 

a cute jar and just tie a bow on it.

Enjoy!

P.S

Pesto is SUPER easy to freeze and eat later since it is oil based.

I love making big batches and then freezing in ziplock bags with a small amounts in

each. Take it out of freezer, only takes a few minutes  to thaw running the

baggie under some warm water. 

Taste Like Your Fresh

Pistachio Pesto!