It’s a high claim but…you can never go wrong with pesto. This exceptionally flavorful version uses pistachios instead of pine nuts and tastes incredible with crackers as an appetizer, tossed together with pasta, spread on sandwiches and burgers, and even between layers of lasagnas or casseroles.
1-2 cloves garlic
1 cup unsalted pistachios, shelled
1 cup loosely packed fresh basil
1 teaspoon fresh lemon juice
¼ teaspoon salt
¼ cup extra virgin olive oil
1. Except for the olive oil, add all of the ingredients (garlic, pistachios, basil, lemon juice and salt) to a food processor.
2. Pulse until nuts are finely chopped.
3. Add the olive oil gradually through food chute.
Ready in about 10 minutes
Makes 1¼ cup