Pistachio Pesto
“With sauce, it’s all about the beauty of simplicity. These three recipes are inspired by our annual staff trips to Italy—which began in 1995. We return with a deeper understanding of tradition and stories from the source that come to life in beautiful recipes like these.”—chef Darrel Truett, Barolo Grill
Ingredients
- 2 c. basil
- ¼ c. pistachios
- ¼ c. Parmigiano cheese
- ¼ c. lemon juice
- ¾ c. olive oil
- salt (to taste)
- pepper (to taste )
Directions
- Put these ingredients in a food processor until smooth: 2 c. basil, ¼ c. pistachios, ¼ c. Parmigiano cheese, ¼ c. lemon juice, ¾ c. olive oil, and salt and pepper.
- Toss with your choice of noodle, hot or chilled.