Easy Pistachio Pesto (Print Version)

# Ingredients:

→ Pesto Base

01 - 50g pistachios, de-shelled
02 - 50g fresh basil
03 - 2 garlic cloves
04 - 1 teaspoon flaky salt (Maldon)

→ Wet Ingredients

05 - 150ml extra virgin olive oil
06 - 1 teaspoon lemon juice

→ Finishing

07 - 50g parmesan, grated
08 - 1 teaspoon ground black pepper

# Instructions:

01 - Dry fry pistachios in a pan over medium heat until fragrant. Remove from heat and set aside.
02 - Combine toasted pistachios, basil, garlic, and salt in food processor. Blend until finely chopped but not paste-like.
03 - With processor running, gradually add olive oil until combined.
04 - Add parmesan and lemon juice. Blend briefly or stir. Season to taste.

# Notes:

01 - Makes approximately 300ml of pesto
02 - Can be frozen for up to 3 months
03 - Recipe can be doubled easily

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