Recipe - Pistachio Pesto

1 cup Fresh basil
1 cup Shelled pistachio nuts
2 Cloves garlic; (up to 3)
One half cup Freshly grated Parmesan
Olive oil

Put all the ingredients in the blender and mix you might need up to 2/3
c. olive oil. The Parmesan will thicken it up. Serve over hot pasta.

PUMPKIN SEED PESTO: As above, but substitute pumpkin seeds for pistachios.
Add 5 grams of fresh spinach too, if you'd like.

Posted to recipeludigest Volume 01 Number 499 by Kevin Kirkland
kevink@intergate.bc.ca on Jan 11, 1998