Ingredients

• 1/2 cup of shelled pistachio nuts

• 3/4 cup of extra-virgin olive oil, divided

• 4 cups of fresh basil leaves and stems

• 3/4 teaspoon of table salt, plus extra for blanching

• 1/2 cup of freshly grated Parmesan cheese

• 2 peeled garlic cloves
  Note: Ingredient amounts are approximate and can be adjusted to taste.

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Instructions

1. Toast the Nuts

Heat the pistachios with 1 tablespoon olive oil in a skillet over medium heat, stirring often, for 3–6 minutes. Spread on a plate and cool for 15 minutes.

2. Blanch the Basil

Bring 2 quarts of water to a boil. Add basil and 1 1/2 teaspoons of salt: blanch for 5–10 seconds until bright green. Drain and dry thoroughly using a salad spinner or pat the basil dry with paper towels.

3. Prepare the Cheese

Pulse the Parmesan Cheese in a food processor until finely ground; transfer to a bowl.

4. Make the Pesto

In the food processor pulse the garlic, pistachios, basil, remaining olive oil, and salt until it is smooth (about 1 minute), scraping sides as needed. Stir in the Parmesan Cheese.

5. Serve or Store

Serve immediately or store in an airtight container in the refrigerator for up to 1 week.

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Serving Ideas

• Toss with pasta

• Spread on sandwiches

• Use as a dip

Tip: Freeze in ice cube trays for easy future use.