Ingredients

The following ingredients have 16 Servings
  • 3 ounces fresh basil (about 2 cups)
  • 2 ounces Diamond of California Shelled Pistachios
  • 1 ounce grated Parmigiano Reggiano
  • 1 juice and zest of lemon
  • 1 clove garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup extra virgin olive oil

Instruction

  • Place the first seven ingredients in a high speed food processor and pulse a couple times to start breaking down the pesto.
  • With the processor on high speed, slowly drizzle in the olive oil. Puree until smooth and creamy.
  • Check for seasoning and adjust accordingly.