Pistachio Pesto
Ahh, Pesto Sauce! The great thumb up your nose because I am better than you sauce. It is wonderful on dried bread slice, pasta, and especially chicken! This one however is more decadent because it is made with pistachios instead of pine seeds and no cheese! OMG! What are we to do? Okay, okay, you can add parmesan, but it doesn’t need it. So, this is tasty and cheaper than regular pesto! Start making it and take into the potlucks at work and tell everyone about hard you worked to make this pesto. Yes, lie, lie, and lie—I tell you, LIE!
Ingredients
8 or more leaves Fresh Basil
1 cup Pistachios
2 Garlic Cloves
½ Cup Olive Oil
¾ tsp Lemon Juice
1/4 tsp Kosher Salt
Instructions
1. Chop up the garlic and Basil. Make sure the pistachios see you doing it, so they know what is coming. Fear makes the pistachios taste better when you chop them up!
2. If the pistachios are not shelled...shell them now. Not only did the pistachios see the garlic and basil get minced up, but now they will be thrown in the blender naked!
3. Drop the pistachios in a blender and blend the life out of them. They will make a lot of noise when you start blending them, but soon they will quiet down. Either because they are dead or just chopped too small enough to diminish the grinding sound. I prefer to think that they are dead!
4. Put the remains of the pistachios in a bowl. and then mix all the other ingredients into the bowl. Let it sit for a while for all the remains of garlic, basil, and pistachios to mix into a wonderful tasting dish!