| 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 pistachio nuts on a baking sheet for 6 mins, tossing halfway through.
Let cool, then transfer to a food processor or blender.
In a pot, boil salted water for pasta. I really like using bow tie pasta for Pistachio Basil Pesto, but use what you prefer.
Cook pasta according to package directions, drain then set aside.
Add in cheese and garlic to blender along with the pistachio nuts, pulse until ground, 1 minute.
Add in basil leaves and place the top back on. Pulse, then add in a bit of oil. Repeat pulsing then adding in oil until all oil is mixed in and Pistachio Basil Pesto is smooth, about 2 minutes.
Season with salt. Pulse again to mix.
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