Pistachio Pesto with Basil Pine Nuts and Garlic
Ingredients
- 1/2 cup roasted, shelled pistachios
- 1 cup raw pine nuts
- 1/2 cup tightly packed basil leaves
- 1/2 cup extra virgin olive oil*
- 3-4 garlic cloves
- salt & pepper to taste
Preparation
Place pistachios, pine nuts, basil, garlic and salt and pepper in a food processor and blend until smooth.
Slowly add in olive oil until combined.
Heat in a sauce pan before using for best results.
For an oil-free option, try substituting 1/2 an avocado plus some water and lemon juice to thin. This will yield a thicker and creamier sauce.
