Pistachio basil pesto

High oil to herb ratio make it last longer in the fridge but use it moderately while enjoying it.


  1. 3 oz basil leaves
  2. 1/2 cup pistachios
  3. 1/4 cup extra virgin olive oil
  4. 4 garlic cloves
  5. 1 pinch salt


  1. Blend pistachios in the food processor first.

  2. Then add minced garlic, basil leave blend until Incorporated.

  3. Drizzle in olive and add salt. Jar and refrigerate for up to 2 weeks.

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