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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Pistachio-Basil Pesto Recipe

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This recipe for Pistachio-Basil Pesto is from Reth Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 garlic cloves
1/2 cup shelled pistachios
2 cups loosely packed basil
1 Tbsp lemon juice
1/2 tsp. salt
1/3 cup extra virgin olive oil
1/4 cup Parmigiano Reggiano cheese
Directions:
Directions:
Place garlic in food processor; pulse until chopped. Add pistachios, basil, lemon juice and salt; pulse until nuts are finely chopped. Add olive oil gradually through food chute and process until well combined. Add cheese and pulse 2 or 3 times. Makes about 1 cup.
Personal Notes:
Personal Notes:
I freeze this in an ice cube tray, so I can have it during the winter. I grow a couple different basil plants each year. Fred and I really like basil and use it frequently.

 

 

 

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