Pistachio pesto
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Fresh basil |
| 1 | cup | Shelled pistachio nuts |
| 2 | Cloves garlic; (up to 3) | |
| ½ | cup | Freshly grated Parmesan |
| Olive oil | ||
Directions
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