Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Fresh basil |
| 1 cup | Shelled pistachio nuts |
| 2 | Cloves garlic; (up to 3) |
| ½ cup | Freshly grated Parmesan |
| Olive oil |
Put all the ingredients in the blender and mix - you might need up to ⅔ c. olive oil. The Parmesan will thicken it up. Serve over hot pasta.
PUMPKIN SEED PESTO: As above, but substitute pumpkin seeds for pistachios.
Add 5 grams of fresh spinach too, if you'd like.
Posted to recipelu-digest Volume 01 Number 499 by Kevin Kirkland <kevink@...> on Jan 11, 1998