A pesto a day, keeps the doctor away...or at least keeps you well fed and happy. This pistachio version is sure to please paired with pasta, bread and just by the spoonful!
Serves: 3-4
INGREDIENTS:
- 1 ½ cups fresh basil
- 1 ½ cup fresh parsley
- ½ cup pistachios
- 2 garlic cloves
- ½ cup Parmigiano-Reggiano cheese
- ⅓ cup extra virgin olive oil, plus more if needed
- Crushed red pepper flakes
- Kosher salt
DIRECTIONS:
- In a food processor, combine the basil, cilantro, pistachios, and garlic. Pulse until finely chopped.
- Add the cheese and pulse once more. With the motor running, stream in the olive oil until your desired consistency is reached.
- Season with red pepper flakes and salt as desired.
STORAGE: Store in an airtight container in the fridge for up to 3 days.