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Step-by-Step: Pistachio Pesto

This fun twist on a traditional basil and pine nut pesto is a great way to use up the last summer harvest of fresh basil from the garden.  The extra-green color from the pistachio nuts gives verdant pizzazz to pasta served alongside the season’s last tomatoes.  And because this pesto holds up well in the freezer, you can enjoy the taste of Italian sunshine anytime of year.

What You Will Need:

  • 3 cups basil leaves, lightly packed
  • 1 cup pistachios, shelled
  • 2 large garlic cloves
  • 1 cup Parmesan cheese, cubed
  • 1 cup extra-virgin olive oil
  • salt and pepper, to taste

Steps:

1.) Gather your ingredients.  Make sure your basil is well washed and dried.


2.) Use a food processor to combine the basil, pistachios, garlic, and Parmesan cheese–a handheld food processor makes this step extra simple!

3.)  Slowly pour in oil as you blend the ingredients together for a silky-smooth pesto.  Adjust salt and pepper to taste.

4.) Serve with your favorite pasta!  It’s almost too easy.

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