Pesto di Pistachio

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.