Pistachio Pesto

Ingredients

• 4 1/4 ounces shelled pistachios (unsalted)
• 3 fresh basil leaves
• 1 clove garlic finely chopped
• 1 pinch salt
• 1/3 cup olive oil (divided)
• 3.5 tablespoons freshly grated parmigiano
• 3.5 tablespoons pecorino

Instructions

1. 1

   Boil the shelled pistachios in pot of boiling water for approximately 3-4 minutes. Drain, the nuts then rub them with a clean cloth to remove all the skin.

2. 2

   In a blender or food processor add the pistachios, basil leaves, garlic clove, salt and half the olive oil, blend everything, stopping and starting (so the machine doesn't overheat) add the remaining oil add the parmigiano and pecorino, continue to blend until you have a slightly grainy but creamy consistency. If too thick then add a tablespoon or more of oil or water or until you reach your desired thickness. Taste and adjust the salt. Enjoy!