BASIL PISTACHIO PESTO

8 Ingredients or less|Gluten-free|Pasta|Vegetarian

Ingredients

6 cups basil leaves, packed

8 garlic cloves, peeled and rough chopped

1 cup grated parmesan cheese

1 ¼ cups pistachios, shelled

½ teaspoon salt

1 ¼ cups extra virgin olive oil

½ – ¾ cups water

Instructions

Place all of the ingredients, except the olive oil in the bowl of a food processor. Pulse several times to combine ingredients and chop basil and nuts.

Put the processor on low speed and slowly drizzle the olive oil in the top of the lid until a creamy paste forms. Gradually add as much of the water as needed to create a smooth and creamy consistency.

Makes about 3 cups of delicious pesto. Use in marinades, salad dressing, pasta sauce, sandwich spread, soups, as a condiment or sauce on chicken, fish, steak, etc… The options are endless!

Keeps for 3 weeks in the fridge in an airtight container or also freezes beautifully. Freeze in ice cube trays and place cubes in ziplock bags so you can easily pull out as much as you need for each meal.