Pistachio Basil Pesto

My basil plants were out of control, so I froze some leaves, dried some and then made pesto.....here's a different flavor of pesto, using pistachios rather than pine nuts!

Pistachio Pesto

1 1/2 c packed fresh basil leaves

1/2 c freshly grated parmesan cheese

3-4 T pistachio nuts, shelled

1 large clove garlic

1/2 t salt

1/2 t fresh cracked pepper

1/4 c extra virgin olive oil

Directions:

In a food processor, pulse basil, parmesan cheese, nuts, garlic, salt and pepper.  Slowly drizzle in the olive oil, until combined, scraping the sides occasionally.  Serve immediately, refrigerate or freeze.

I freeze it in ice cube trays and add a cube into soups, sauces and egg casseroles:

It smells so good!

Other uses for basil:

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here

here

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