Too Cheap to Make Real Pesto. Pistachios are Perfect

1. 1

   Pick the basil leaves off the stems.

2. 2

   Rinse off the pistachios and let them dry.

3. 3

   If you don't get the excess sali off, the end product will be too salty.

4. 4

   You can always add more salt at the end if needed.

5. 5

   Put the basil leaves in your food processor work bowl with the cheese and the nuts.

6. 6

   Pulse it 5 or 6 times to start breaking up the leaves.

7. 7

   Switch it to run and slowly start drizzling in the oil.

8. 8

   You may need more or less.

9. 9

   I just eyeballed it until it got to the consistancy I like.

10. 10

    At this point taste it.

11. 11

    If you think it needs salt, add a small pinch at a time.

12. 12

    I over salted the first batch because I forgot the pistachios were so salty.

* Per serving · 4 servings · Values may vary.

No additional tips available.