Yield: 1 Servings
|1 cup||Fresh basil|
|1 cup||Shelled pistachio nuts|
|2||Cloves garlic; (up to 3)|
|½ cup||Freshly grated Parmesan|
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