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Pistachio-Basil Pesto

Pistachio-Basil Pesto



• 1 cup pistachio kernels- chopped medium

• ¼-1/2  cup Parmesan cheese

• ¼ cup of Manchego cheese (optional)

• 2 bunches of cilantro

• 1 bunch of basil

• 3 garlic cloves
• salt and pepper to taste (optional)

• 1/3 cup olive oil ( green, unfiltered)

Place pistachio kernels in food processor, basil, cilantro, garlic and
slowly drizzle in the olive oil. Blend until smooth, wipe bowl down, add cheeses, salt and pepper blend until smooth. Place in bowl cover with a olive oil and plastic wrap and place in refrigerator…

Recipe shared from a friend of the family

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