Pistachio Pesto

Ingredients

• 3 tbsp shelled pistachios, chopped or crushed
• 3 tbsp grated parmesan
• ½ cup freshly torn basil leaves
• 3 tbsp Amoretti® Organic Extra Virgin Finishing Olive Oil
• 1 tsp crushed garlic
• 2 tbsp hot water

Directions

1. Put the pistachios, parmesan, basil, Olive Oil, and garlic in a small bowl. Use a handheld immersion blender to blitz into a thick paste. This can also be done in a small food processor.
2. Add the hot water and then quickly blitz again.
3. Use immediately. Refrigerate any unused portions for up to a week or freeze up to 3 months.

• Here are a few recommendations of what to do with the finished pesto:
  • Top off a caprese salad
  • Dress a cold pasta salad
  • Sauce an appetizer pizza
  • Toss with blanched green beans
  • Use as a sauce for hot pasta
  • Dip for fresh vegetables