Penn State Heart-Friendly Pistachio Pesto

[Guest guest]

Also from Better Nutrition Nov 2007:

 

Makes 1 cup

 

2 cups fresh basil leaves

1 cup shelled pistachios

2 cloves of garlic

1/2 cup olive oil

1/2 cup grated Parmesan cheese

1 tsp. ground black pepper

 

Process basil, pistachios, and garlic in food processor until just a

bit of texture remains. With the processor's motor still running,

slowly ass olive oil through the feed tube. Add Parmesan and paper.

Process to combine.

 

Pesto will keep covered in refrigerator up to three days. Bring to

room temp before serving.

 

Enjoy!

BarbaraRyan