Makes: approx. 1½ cups of pesto
1 cup shelled, salted, roasted pistachios
1 teaspoon minced garlic
¼ cup grated parmesan cheese
½ cup olive oil
In a food processor, pulse together the pistachios, garlic and cheese until combined. Turn processor to “on” mode and add the olive oil, pouring in a slow, steady stream. Run the processor until the pesto is mostly smooth, but still slightly chunky.
Taste and adjust seasoning as desired.
To Store: Cover and refrigerate up to one week.