From decadent desserts to savory dinners, pistachios are good in just about anything.
And we aren’t just saying that because we grow them.
Add an extra hint of sweet, rich flavor to your pesto with pistachios! Recipe featured at Expo West.
- 3 cups fresh basil
- 1/2 cup freshly grated Parmesan
- 1/3 cup Touchstone pistachios, roasted salted
- 3 cloves garlic
- 1 teaspoon salt
- Juice of half a lemon
- 1/2 teaspoon black pepper
- 1/2 cup extra-virgin olive oil
Combine the first 7 ingredients in a food processor or mortar and pestle to form a thick paste. With the food processor motor going slowly, add olive oil until well combined.
Yields 2 cups