Ingredients

• 1 1/2 cup of basil
• 3/4 cup olive oil
• 1/4 cup of pistachio
• 1 clove of garlic
• 1 tsp salt
• 1 tsp of lemon juice
• 1 tsp of pepper

Make the pesto

In a blender, mix all the ingredients exept the pistachios, until smooth.

Add the pistachios and pulse a few times to keep some big pieces.

Enjoy right away or store in the fridge for up to 2 weeks.