This basil based pesto is dairy free, and replaces pine nuts with roasted pistachio nuts, providing an earthiness that pairs well with vegetables, meats, seafood and pasta.
Basil & Pistachio Pesto Ingredients
1 Cup of fresh sweet Italian basil, remove stems
2 Tbsp of roasted pistachios. (substitute pine nuts, walnuts)
1/2 cup of Olive Oil
1/2 Lemon
1 or 2 cloves of garlic (depending on your tolerance)
1 tsp Salt
Pesto Steps:
In a food processor or blender, process the basil leaves and pistachios.
Add garlic, lemon juice, process again.
Slowly add olive oil while processing, season with salt (adjust based on pistachios), lemon.
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