Pistachio Basil Pesto

1. 1

   Combine the basil leaves, pistachios, parmesan cheese, 3 cloves garlic, 1/8 teaspoon red pepper flakes in a blender or food processor. Blend or pulse until you have a rough chop. Gradually add in olive oil, and continue to blend until a smooth paste is formed.

2. 2

   Transfer to a bowl and stir in the lemon juice. Stir in salt and pepper to taste.

3. 3

   Serve. Great on crostini, mixed into hot noodles or couscous, instead of tomato sauce on pizza, stirred into minestrone or spread on a turkey sandwich.

* Per serving · 4 servings · Values may vary.

No additional tips available.