How to Make Pistachio Pesto

MamaNatural.com 🔅 Salad spinner found here: amzn.to/10Rfbz1
Recipe
Ingredients:
5 cups organic basil
1/2 cup Parmigiano Reggiano
1/3 cup of organic olive oil (good one here: amzn.to/18dOqHw)
1/3 cup of pistachios
2-3 cloves garlic (3 if you like a bite)
Sea salt to taste (good one here: amzn.to/12h17wQ)
Directions:
Wash the basil leaves and let dry. You can use a Salad Spinner, which dries the basil leaves instantly (see more here.)
Grate your cheese. Peel your garlic cloves. Measure out your olive oil. Place all ingredients except oil and salt into a food processor (where to buy).
Blend and slowly add olive oil. Puree until all ingredients are well blended and in the consistency that you like.
Serve with hot pasta, spaghetti squash, toast, zucchini "noodles" and anything else that sounds good. Pesto is great cold or hot. You can store leftover pesto in the fridge for 3-5 days. You can also store in ice cube trays and freeze.
ENJOY!
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[@whitney7905]

Do you have a recipe for hummus? If not, you should!

[@eunicef1]

Thanks. This is a Sicilian speciality.

[@mamanatural]

Yes! It is!