Pistachio Pesto

Ingredients:

• 3 cups (40g) lightly-packed fresh basil leaves
• 1/2 cup (45g) grated Parmesan or nutritional yeast (for a vegan option)
• 1/3 cup (50g) shelled pistachios
• 3 cloves garlic (about 9g)
• 1 teaspoon sea salt
• 1/2 teaspoon chili flakes (optional, for a little kick)
• 1/2 teaspoon freshly-cracked black pepper
• 1/2 cup (120ml) extra-virgin olive oil

Directions:

1. In a food processor or blender, pulse together the basil, Parmesan (or nutritional yeast), pistachios, garlic, salt, chili flakes, and pepper until finely chopped.
2. With the food processor or blender still running, slowly drizzle in the olive oil until the mixture is smooth and fully combined.
3. Pause and scrape down the sides of the blender, then pulse again if needed.
4. Serve immediately with pasta, pizza, sandwiches, or as a dip!
5. Storage: Refrigerate in a sealed container for up to 3 days or freeze for up to 3 months.

• Pro Tip: Try swapping the pistachios for walnuts, almonds, cashews, or sunflower seeds for a fun twist!
• Vegan Option: Swap the Parmesan for nutritional yeast to keep it dairy-free!