Pistachio Pesto (Basil-Parsley Pesto With Pistachio Nuts)

I use Italian or flat leaf parsley for all the recipes as it is more flavorful. I make this pesto or the Cilantro Pesto weekly to keep on hand for pasta, sandwiches, dressing, etc. This recipe makes a sufficient quantity for 1 lb dry pasta, a week's worth of sandwiches and dressings. Spread a bit of the pesto on the bread slices before filling and grilling to make grilled cheese sandwiches extra special and serve with tomato soup. Or spread a pita bread or pizza base with the pesto and sprinkle with mozzarella cheese and bake until cheese is bubbly to serve with corn chowder. Either way, Yummy!

Note: You can omit the pistachio nuts and/or the Parmesan cheese if preferred; the pesto is quite delicious without them.

Ingredients:

1 bunch Italian Parsley

1 bunch fresh Basil

4 or 5 cloves fresh Garlic

1/3 - 1/2 cup Extra virgin olive oil

1/2 cup Parmesan Cheese, grated (Optional)

1 tsp Salt

1/2 cup Pistachio nuts, raw or roasted - coarsely chopped

Method:

Wash the herbs (basil and parsley) well and towel dry or spin dry in a salad spinner. Strip off the leaves including the tender tips; discard the stems. Whack the garlic cloves with the flat side of the knife to crack them slightly; peel them. 

Place the herbs and garlic in the bowl of a food processor fitted with a metal blade and process until finely minced. Scrape down the sides as needed; add the salt and cheese if using. Pour 1/3 cup of the olive oil in a fine stream while the motor is running and process to a smooth puree. Pour in a bit more of the oil if pesto seems dry. Add the pistachios and whirl just to mix - I like it chunky. 

Scrape out into a jar and pour a little olive oil to cover the top - the oil keeps the pesto from darkening.

Keep refrigerated and use as desired. Freeze for longer storage.

Enjoy!!