Pistachio Pesto

11

Warm and redolent of sunny days and Tuscan fields! This version uses pistachios instead of pine nuts. Perfect as a spread on sandwiches, or spooned in soups and over pasta.

20
basil [4 cups or so]
pistachios [1 cup or so, shelled]
olive oil [1/4 cup or so]
garlic [3 cloves or so]
parmesan cheese [1/2 cup or so]
parsley [just a touch]
Put it all in a food processor and process until smooth.
See the full directions on my site
Nutritions

Calories
48

Sodium
91mg
3% DV

Fat
3g
6% DV

Protein
2g
4% DV

Carbs
0.6g
0% DV

Fiber
0.3g
1% DV