Pistachio Pesto
Course
Condiment
,
Pantry Item (refrigerator)
Cuisine
Italian
Ingredients
1 1/2
cups
raw pistachio nuts
1 1/2
cups
extra virgin olive oil
of exceptional quality
Salt to taste
1
cup
grated parmigiano reggiano
5
cloves
peeled garlic
10
small
basil leaves
fresh, optional
1/4
cup
Italian parsley sprigs
whole, optional
Instructions
Put nuts, garlic and salt in blender or food processor bowl with 1/2 cup of the olive oil.
Blend or process until nuts break down and begin to form a puree. With the motor running slowly add half the remaining oil.
If you are using the basil/and or parsley add it now and process until it combines with the puree.
Add the parmigiano and process until it is amalgamated into the puree
Continue pureeing the mixture while adding the remaining oil.
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