PISTACHIO PESTO - Cuisine Magazine - From New Zealand to the World
This delicately green pesto is easy to make and cheaper on the pocket than using pine nuts. I change the herbs to use what is available: in winter I make a vers
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Ingredients
- 1 cup shelled pistachios
- 1 clove garlic, mashed
- 1 cup mint or basil leaves, roughly chopped
- zest and juice of ½ lemon
- ¼ - ½ cup olive oil
- ¼ cup freshly grated parmesan (or use 2 tablespoons nutritional yeast for a vegan version)
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