Pistachio pesto

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

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