Pistachio Pesto

1. 1

   Bring a small saucepan of water to a boil.

2. 2

   Fill a medium bowl with ice and water.

3. 3

   Add the basil leaves to the boiling water, cook for 30 seconds, then drain and transfer to the ice water.

4. 4

   When cool, drain well, then squeeze between sheets of paper towels until completely dry.

5. 5

   Put the basil in the blender along with the garlic, chile, lemon zest, oil, and salt.

6. 6

   Puree until smooth.

7. 7

   Add the pistachios and pulse until coarsely chopped.

8. 8

   Transfer to a bowl and stir in the cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.