Pistachio Pesto

Basil is growing abundantly right now, offering the perfect opportunity to create a light and refreshing summer pesto. Unlike traditional versions, this recipe boasts a more textured consistency, making it ideal for pasta salads adorned with roasted summer vegetables and a spritz of lemon zest.

Ingredients:

• 1 cup Pistachios

• 10 Large Basil Leaves

• Zest of 1 Lemon

• Juice of ½ Lemon

• Salt

• 1 tablespoon freshly shaved Parmesan Cheese

• Cracked Pepper

• ⅓ to ½ cup Olive Oil

Directions:

1. In a food processor, finely chop 1 cup of pistachios until they reach a granular consistency.

2. Gradually add the basil leaves, pulsing until finely minced after each addition. Taste periodically and adjust basil quantity as needed.

3. Incorporate salt, olive oil, lemon zest, lemon juice, Parmesan cheese, and cracked pepper into the food processor. Blend until the mixture achieves a textured, rather than smooth, consistency.

4. Adjust seasoning to taste with additional salt, pepper, lemon juice, olive oil, and parmesan.

5. Fold the pesto into warm pasta and serve either warm or at room temperature.