Ingredients
Scale
- 1/2 cup shelled unsalted pistachios
- 1 cup fresh basil leaves, packed
- 2 cloves garlic
- 1/2 cup extra virgin olive oil
- 1/4 cup grated pecorino romano
- Salt and pepper to taste
Instructions
- Combine pistachios, garlic, and olive oil in a food processor or blender. Pulse until coarsely chopped.
- Add the basil leaves a little at a time, blending until mixed in each time. It should have some texture, not be completely smooth.
- Add the grated pecorino romano, salt, and pepper. Stir, or pulse a couple of times to blend in without creating clumps of cheese. Don’t over process at this point, you don’t want it too smooth. Set aside.
- Prep Time: 10 minutes