Summary

Ingredients

• 3 packs basil (frozen, or the same amount fresh)
• olive oil
• 250 g pistachios, roasted and salted
• 2 cloves garlic
• 1 piece (s) parmesan, approx. 2 cm x 2 cm
• salt

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Instructions

1. The preparation is very quick, but I have never seen the pistachios without their shell - so unfortunately you have to allow for time for cracking the nuts
2. First put the pistachios in the food processor and chop them as small as possible. Then add the basil, parmesan and garlic and mix briefly (the garlic gives the pesto a little spiciness, so don`t take too much!). Then run the food processor and add enough oil until you think it is liquid enough (so use little oil for solid pesto and a lot for liquid pesto). Finally, add a little salt to taste and serve.
3. The pesto tastes best with very thin spaghetti.