From Saveur Magazine’s August/September issue. This pesto is great with roasted vegetables.
-In a food processor add the following…
-¼ pound basil
1 cup extra virgin olive oil
1 cup unsalted pistachios
¼ cup parmesan
1 tsp lemon zest
1-2 cloves of chopped garlic
-Process until finely ground, season to taste with salt and pepper.