Pistachio Herb Pesto from Platters and Boards

• cups fresh herbs, leaves (such as basil, mint, sage, or parsley)3 cups
• cup pistachios↗1⁄3 cup
• garlic clove↗1
• tablespoon fresh lemon juice↗1 tablespoon
• tablespoons grated parmesan cheese2 tablespoons
• cup olive oil↗1⁄2 cup
• fine sea salt↗
• fresh ground black pepper↗

Step-by-step instructions

1. 1

   In a food processor, pulse the herb leaves, pistachios, garlic clove, lemon juice, and Parmesan five times or until everything is chopped into small pieces. With the food processor running, slowly pour in the olive oil and process until a thick pesto forms, about 15 seconds. Season with salt and pepper.

2. 2

   Serve right away or store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving, as the olive oil may solidify in the refrigerator.

3. 3

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