Pistachio Pesto Inspired by Lake Garda

Ingredients

• 1 cup shelled, unsalted pistachios
• 2 cups fresh basil leaves, packed
• 1/3 cup grated Parmesan or Pecorino Romano cheese
• 2 garlic cloves
• 1/2 cup extra virgin olive oil (plus more if needed)
• zest of 1 lemon
• 1-2 tbsp. lemon juice
• salt and freshly ground pepper, to taste

Instructions

1. 1

   In a dry skillet over medium heat, toast pistachios for 2–3 minutes until fragrant. Let cool.

2. 2

   In a food processor, combine pistachios, basil, Parmesan, garlic, and lemon zest.

3. 3

   Pulse until finely chopped.

4. 4

   With the processor running, slowly drizzle in olive oil until the pesto is smooth and creamy. Scrapedown sides as needed.

5. 5

   Stir in lemon juice, then season with salt and pepper to taste.

6. 6

   Adjust consistency with more oil if desired.

7. 7

   Use immediately with pasta, on crostini, as a sandwich spread, or store in an airtight container in the fridge for up to 5 days.