Makes about 2 cups pesto. Great to top on pizza, pastas or as a spread for bread. Add mint and/or lemon zest, if desired.
- 1 cup shelled pistachios
- ¾ cup loosely packed fresh basil leaves
- 1 clove of garlic
- 1/3 cup finely grated pecorino romano cheese
- ½ cup extra virgin olive oil
- Pinch of salt
- Add the pistachios, basil, garlic, oil and cheese to a blender or food processor. Pulse and blend until the pistachios are coarsely chopped. Add a little more if olive oil, if needed. Taste the pesto and add the salt, blending again if necessary. This makes almost 2 cups of pesto. Store it in an airtight container in the refrigerator for up to a week.
- Prep Time: 5 mins
- Cook Time: 5 mins