Pesto de pistaches (Pistachio Pesto)

Sicily—the triangular island being kicked by the boot-shaped mainland Italy—is home to Mount Etna and a plethora of regional specialties which blend Greek, Arab and Spanish traditions with Italian honour into a sweet-sour cuisine recognized as some of the brightest in the world. Pesto de Pistaches is one of those dishes. It is beautiful on pasta, and in risotto and sandwiches, with meats and whatever else you can think of!

INGREDIENTS

• 1 c. pistachios
• 1/2 c. grated 
• 1/2 c. rough chopped basil
• 1/2 c. + 2 tbsp. extra virgin olive oil
• 1 large clove garlic 

INSTRUCTIONS

Combine all ingredients except the oil in a blender and then blend, then, slowly and evenly pour the olive oil into the blender while everything is still blending. Store in air-tight glass jar. Good for up to a week in the fridge and freezes well.