| Pistachio Nuts | 1/4 cup, unshelled | |
| Parmesan Cheese | 1/3 cup, grated | |
| Garlic | 1 clove, chopped | |
| Fresh Basil | 3 cups of leaves | |
| Extra Virgin Olive Oil | 1/3 cup | |
| Salt | 1/2 teaspoon |
Preheat oven to 350°.
Toast fresh pistachio nuts on a baking sheet for 6 mins, tossing halfway through. (You’ll know when they’re ready because you’ll start to smell their aroma).
Let the toasted pistachio nuts cool, then transfer them to a food processor or blender.
Add grated Parmesan & grated garlic to food processor along with pistachio nuts, pulse until ground, about 3 mins.
Add fresh basil leaves & place the top back onto food processor.
(The fresher, the better when it comes to herbs. Grow a small basil plant in a window that gets a lot of light. It will be worth it).
Pulse, then add in a bit of oil. Repeat pulsing then adding in oil until all the oil is mixed in and the pistachio basil pesto is smooth, about 2-3 minutes.
Season with salt. Pulse again to mix.
In a pot, boil salted water for pasta. Cook pasta according to package directions, drain then set aside. (I like using bow tie pasta with pistachio basil pesto, it tends to hold more of the pesto in eat bite).
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