Instructions to make Pistachio Pesto:

Prepare Ingredients:

• If your pistachios have skins, blanch them in boiling water for 1-2 minutes, then rub off the skins using a clean kitchen towel. This step is optional but gives a smoother pesto.
• Wash and pat dry the basil leaves.

Blend Dry Ingredients:

• Add pistachios, basil leaves, garlic, and Parmesan cheese to the food processor or blender.

Pulse to Combine:

• Pulse the mixture a few times until the ingredients are coarsely chopped.

Add Olive Oil:

• Turn the processor on and slowly drizzle in the olive oil while blending. This helps create a smooth consistency.

Season:

• Add lemon juice, salt, and pepper to taste. Blend again to combine.

Adjust Consistency:

• If the pesto is too thick, add 1-2 tablespoons of water or more olive oil until it reaches your desired consistency.

Taste and Final Adjustments:

• Taste the pesto and adjust seasoning (salt, pepper, or lemon juice) as needed.

Store or Serve:

• Transfer the pesto to a clean jar or container. Cover with a thin layer of olive oil to prevent discoloration if storing. It can be refrigerated for up to a week or frozen for longer.

Serving Suggestions: of Pistachio Pesto

• Toss with freshly cooked pasta.
• Spread on toasted bread or crackers.
• Use as a topping for grilled chicken or fish.
• Mix into salads or soups for added flavor.
• Enjoy your homemade pistachio pesto!