Salty, full of flavor, from Italy's south
- 3 cloves garlic, minced
- ½ cup shelled pistachios
- ¼ cup grated parmigiana cheese
- ½ cup olive oil
- 2 cups loosely packed fresh basil leaves
- zest of ½ lemon
In a food processor, blend the minced garlic, pistachios, cheese, basil and lemon zest. Once a paste is formed, drizzle in the olive oil and pulse until it is the desired consistency.
Serve over hot pasta or on top of crusty bread or crackers. Heck, eat it with a spoon if you so desire; it's that good. Will keep for 3 days in the fridge.