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Homemade Pistachio Pesto

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Ingredients:

3 Cups Fresh Basil Leaves, lightly packed
1/2 Cup Grated Parmesan
1/3 Cup Shelled Pistachios
4 Garlic Cloves, minced
1 Tsp Sea Salt
1/2 Tsp Black Pepper
1/2 Cup Extra Virgin Olive Oil

Directions:

  1. Add the basil, parmesan, pistachios, garlic, salt, and pepper to a food processor. Pulse until finely chopped.
  2. Turn the food processor on low speed and slowly add the olive oil and mix until completely combined. Scrape down the sides and pulse again until smooth.
  3. Serve immediately or refrigerate in an airtight container for up to 3 days or freeze for up to 3 months. Enjoy!
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