Basil-Pistachio Pesto

What You’ll Need:

• 2 cups basil, tightly packed

• 1 cup olive oil

• juice from 1 lemon

• 1/2 cup toasted pistachios

• 1/3 cup grated parmesan

• 1/4-1/2 teaspoon maldon salt

• 1 garlic clove

The Method:

1. Place a small pan on medium heat. Once hot, add the pistachios and toast for about 5-7 minutes (if not toasted already).

2. In a food processor add the pistachios, basil, grated parmesan, salt (start with 1/4 teaspoon), and garlic. Pulse.

3. Once it is finely chopped, add the lemon and pulse again.

4. Slowly start adding the olive oil, a little at a time.

5. Once it’s all combined, taste and adjust.

6. Pour over brown rice or any pasta you like, with saved pasta water, and top with pepper and more basil, if desired. Enjoy!
   
   *For a vegan pesto, replace the parmesan with nutritional yeast. YUM!