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Pistachio Pesto

1/2 cup ground pistachios
1 clove garlic
1/4 cup parmesan cheese
1/4 c. olive oil
1 cup fresh, snipped basil leaves, packed
fresh cracked pepper.

Combine the above ingredients in a
food processor and puree until smooth.
The addition of a 1/2 cup of packed,
fresh parsley will help pesto retain its color.
Serving suggestions include:
*dropping a dollop of pesto in vegetable
or chicken noodle soup
*using pesto instead of mayo for your
next sandwich
*using as a pizza sauce instead of tomato
*tossing with your favorite pasta and some
fresh grated parmesan.


Comments: Send us comments about this recipe steve@pulpkitchen.com