This pesto is so light and airy you'll want to add it to everything. Want to know the secret?
Let's take a look at how you can make this right in your kitchen.
– 2 cups Fresh Basil Leaves – 1 tsp Garlic, Minced – ½ cup Pistachio Nutmeats – ½ cup Olive Oil – 1 tbsp Shallot, Minced – 2 tbsps Lemon Juice, Fresh. – ½ cup Parmesan, Shredded – ⅓ cup Ricotta – 1 pinch Salt & Pepper
Ingredients
Prep Time: 5 Min
COOK time: 3 MIN
Using an immersion blender or a food processor, process the pistachios and really get them well blended.
Remove the ground pistachios and set aside. Add the torn basil leaves, garlic, olive oil, shallot and lemon juice. Process well.
Add the ricotta and ground pistachios. Process well. Add in the parmesan, salt and pepper. Process well.
Serve immediately or store in the refrigerator for up to 3 days. Enjoy!
Don't love pistachios? No problem. Go ahead and use cashews, walnuts, almonds or pine nuts. They will all turn out delicious.