Learn How To Make Roasted Pistachio Pesto
Prep time
Total time
Serves: 1.5 cups
  • 3 cups Fresh Basil Leaves, lightly-packed
  • ⅔ cup Shelled Roasted Pistachios
  • 3 Cloves Garlic
  • ½ cup Freshly Grated Parmesan Cheese
  • ½ - ¾ cup Extra Virgin Olive Oil
  • Salt, to taste
  • Freshly Cracked Black Pepper, to taste
  1. Pulse together the basil, pistachios, garlic and parmesan cheese in the food processor until finely chopped and a paste forms.
  2. While the blade is still running, slowly drizzle in the olive oil until you've reached your desired consistency.
  3. Serve immediately. Store leftovers, in a sealed container, in the refrigerator for up to 3 days.
Recipe by Slice of Jess at https://sliceofjess.com/learn-how-to-make-roasted-pistachio-pesto/