Lemon Pistachio Pesto
A slight twist on the classic Italian sauce.
Servings: 4
Cost: $10
Ingredients
- 2 cups packed basil leaves
- ½ cup Parmesan cheese
- ¼ cup pistachios shelled and roasted
- 2 cloves garlic
- 1 lemon juiced
- ½ teaspoon kosher salt
- ½-¾ cup olive oil
Instructions
- combine all the ingredients besides the olive oil in a blender/food processor and pulse to combine.
- Then, leave the machine running and slowly stream in the olive oil until the mixture is emulsified. Add oil until the desired consistency is achieved. The pesto is ready to be eaten.
Notes
Fresh pesto is much different from store bought. It ideally should be used immediately as it does not store or freeze well. You can make it the day before but considering it comes together in minutes I would recommend making it when using it.
