Learn How To Make Roasted Pistachio Pesto
- 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
- Pulse together the basil, pistachios, garlic and parmesan cheese in the food processor until finely chopped and a paste forms.
- While the blade is still running, slowly drizzle in the olive oil until you've reached your desired consistency.
- 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/
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