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