1 Cup Pistachios roasted (I use the shelled roasted with salt)
8 cloves of garlic (use a little less if you are not a garlic lover!)
1½ cups olive oil
½ cup (or more if you like!) Grated Romano or Parmesan
1 Tsp Sherry vinegar (optional)
Salt & Pepper
Instructions
Place basil thru garlic into a food processor. Chop ¾ times.
Turning the food processor back on, slowly drizzle the olive oil until the pesto forms together.
Add the cheese and blend. Stop, salt and pepper to taste. Add more cheese/oil, etc. until the flavor is just right for you.
If serving with pasta, reserve 1 cup of pasta water. Mix cooked pasta in a pan with pesto and ½ cup of pasta water. Add more pasta water if neccesary. Serve with another sprinkle of cheese if desired.
Will stay in the refrigerator up to one week.
Freezes up to 2 months. Optional to put pesto into ice cube trays, freeze and then remove the cubed pesto and put in a ziplock bag in the freezer. Each cube is 1 Tbsp+.
Recipe by Cook Eat Run at https://cookeatrun.com/2014/05/28/pistachio-pesto/