Too Cheap To Make Real Pesto. Pistachios Are Perfect

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 8 ounces fresh basil (by weight)
• 1 cup pistachios (roasted, salted and shelled)
• 1 cup parmesan cheese
• 1/4 cup minced garlic clove
• 1/4 cup extra virgin olive oil

Recipe

• 1 pick the basil leaves off the stems.
• 2 rinse off the pistachios and let them dry. if you don't get the excess sali off, the end product will be too salty. you can always add more salt at the end if needed.
• 3 put the basil leaves in your food processor work bowl with the cheese and the nuts.
• 4 pulse it 5 or 6 times to start breaking up the leaves.
• 5 switch it to run and slowly start drizzling in the oil. you may need more or less. i just eyeballed it until it got to the consistancy i like.
• 6 at this point taste it. if you think it needs salt, add a small pinch at a time. i over salted the first batch because i forgot the pistachios were so salty.