Basil pesto is usually made with pine nuts, but this pistachio version is a delicious variation on the traditional recipe!
1/2 Cup pistachios, shelled
3 cloves garlic, minced
1 tsp Pink Himalayan Salt, Fine
4 Tbsp grated Parmesan cheese
2 Cups fresh basil, loosely packed
1/4 Cup Eureka Lemon Olive Oil
1/4 Cup Mild EVOO
Finely chop pistachios. In small bowl, mix together the chopped pistachios, garlic, and salt. Add grated Parmesan, stir to combine and set aside.
Combine fresh basil and Eureka Lemon Olive Oil in the bowl of a food processor. Begin to process, slowly adding remaining olive oil until the mixture reaches your desired texture. Add pistachio-Parmesan-spice mixture to food processor bowl and pulse a few more times to combine.
Transfer finished pesto to a pretty serving dish.
Serve with your favorite vegetables as a dip, as a spread on flatbread, or toss with just-cooked pasta!