We got a lot of basil in our farm box this week. Time for pesto!
- 2 cups fresh basil leaves
- 1/3 cup shelled pistachios
- 1/3 cup grated Asiago
- 1/3 cup olive oil
- 2 cloves garlic, peeled
- 1/4 teaspoon salt
Mix all ingredients in a blender or food processor until a thick paste. Refrigerate for up to a week. Great with pasta, spread on bread, or mixed with white beans for a veggie dip. Makes about 1 cup.
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