Pistachio Pesto

Pistachio Pesto

Pistachio Pesto

Author's Notes

To freeze: pack in a plastic container with a thin film of olive oil.

Ingredients

3 cups packed fresh basil leaves
2 cups packed fresh Italian parsley leaves
1 cup toasted, unsalted pistachios
8 cloves garlic
½ teaspoon salt
1 ½ cups extra virgin olive oil
½ cup grated Parmigiano-Reggiano

Preparation

In a food processor, add basil, parsley, pistachios, garlic and salt. Turn on processor and add olive oil in a slow, steady stream. Process to make a smooth paste, stopping to scrape down the sides of the bowl.