Summary

Ingredients

• 45 g basil, equivalent to one pot basil
• 90 g pistachios, weihed without shell
• 60 g parmesan cheese
• 10 g arlic, about 2 cloves
• 70 ml olive oil
• some olive oil to cover
• 0.5 teaspoon ½ salt and pepper

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Instructions

1. Put everything in a blender and puree until smooth. Season to taste and possibly a little more seasoning.
2. If the pesto is not eaten immediately (I like to give it away, for example) then pour it into a sufficiently large glass and cover it with olive oil so that no oxygen can get to it.
3. A very quick recipe if you buy peeled pistachios, otherwise you`re done
4. Removing shells busy longer.