Pistachio Pesto
Author: 
Recipe type: Pasta Sauce
Prep time: 
Total time: 
 
Ingredients
  • 3 Cups Basil
  • 2 Cups Parsley
  • 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
  1. Place basil thru garlic into a food processor. Chop ¾ times.
  2. Turning the food processor back on, slowly drizzle the olive oil until the pesto forms together.
  3. Add the cheese and blend. Stop, salt and pepper to taste. Add more cheese/oil, etc. until the flavor is just right for you.
  4. 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.
  5. Will stay in the refrigerator up to one week.
  6. 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/