Sorry, I typed with the wrong nut the first time.
This basil pesto is a little different in that I used pistachio nuts and fresh lemon juice. The flavor is bright and fresh for summer. Use it with pasta, roasted chicken or lamb, on sandwiches, fresh veggies and especially now on fresh sliced garden tomatoes. It is beautiful on the fabulous gold and yellow tomatoes. Look for them at Farmer's Markets.
Basil Pesto with Pistachio Nuts and Lemon
2 cups rinsed and spun dry fresh basil leaves. (Pack the leaves tightly into the measuring cup)
4 cloves fresh garlic, peeled and sliced
1/2 of a jalapeño pepper, seeded and sliced
1/2 cup fruity, extra virgin olive oil
1/2 cup Pistachio nuts
3/4 cup grated Parmesan Reggiano Cheese
1/4 cup fresh squeezed lemon juice
Coarse sea salt and freshly ground black pepper to taste
Put basil leaves, garlic and jalapeno into food processor fitted with the steel blade. Process until basil and garlic are finely chopped, adding oil through the feed tube as you process. If needed, take the lid off the processor, and scrape down the sides of the processor bowl and the lid.
Add pistachio nuts, Parmesan cheese, and lemon juice to the basil mixture and process 1 -2 more minutes, until the pesto is well mixed. Some like their pesto a little chunky, I like mine smooth.
Season to taste with salt and pepper, and pulse a few more times. Taste again.
Basil may be stored in the refrigerator in a glass storage container for about 5 days. Pesto can also be frozen, putting it into airtight containers, for several months. I like to spray an ice cube tray with non-stick spray, and fill each space with the pesto. When frozen, remove each cube to a freezer bag. You will be able to take out as many of the cubes as you need. Usually one cube, is enough for adding flavor to a red pasta sauce, or a pot of soup.
This makes about 1 1/2 cups pesto
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