Pistachio Pesto

I am going to try this soon...

2 cup basil leaves
2 garlic cloves
1 cup pistachio kernels
½ cup olive oil
½ cup Parmesan cheese
1 grind black pepper

To make 1 cup of pesto, place 2 cups of basil leaves, 2 garlic cloves, and 1 cup of pistachio kernels in afood processor. Process until smooth, leaving just a bit of texture. With the food processor’s motor stillrunning, slowly sprinkle in ½ cup olive oil through the feed tube. Add ½ cup grated Parmesan cheese anda grind of black pepper. Process to combine. Pesto will keep covered in the refrigerator for up to 3 days.Bring to room temperature before serving.To store pesto for a later date or upcoming party, transfer pesto to an ice cube tray. Cover the tray andfreeze. When frozen, pop out the cubes into a freezer-safe bag and seal. Store in the freezer until readyfor use. Thaw in the refrigerator the night before intended use.