Swap traditional pine nuts with pistachios for a new spin on your homemade pesto.
2 clove garlic
1/2 cup shelled pistachios
2 cup loosely packed basil
1 tablespoon lemon juice
1/2 teaspoon salt
1/3 cup extra-virgin olive oil (or enough to make dip creamy)
1/4 cup shredded Parmigiano-Reggiano cheese
- Place garlic in food processor; pulse until chopped. Add pistachios, basil, lemon juice and salt; pulse until nuts are finely chopped.
- Add olive oil gradually through food chute and process until well combined. Add cheese and pulse 2 or 3 times.