1½ c shelled unsalted organic pistachios
2 large cloves of garlic, coarse chop
1¼ c sweet basil, torn
¼ c mint, chopped
¼ c purple basil, torn
About ½ cup high quality extra virgin olive oil
Salt to taste
Yields about 2 cups
Prep garlic, sweet & purple basil and mint per ingredient list.
Combine all ingredients in a food processor and blend until it forms a smooth paste. Add more oil if pesto is too dry. Ready for immediate use or can be refrigerated in an airtight container for up to a week, or freeze individual cube sized portions for later use.
CK Pistachio Pesto adds flavor and depth to so many recipes .. perfect as a sauce for a quinoa pasta, also makes an incredible sandwich spread. Add to salad dressings and soups or toss with grilled vegetables.