Dairy-free Pistachio Pesto Recipe

Ingredients:

2 1/2 cup fresh basil leaves, packed, washed, spin-dried

1/3 cup shelled, toasted, unsalted pistachios

1/3 cup toasted pin nuts

3 garlic gloves

1/2 cup & 1 tbsp extra-virgin olive oil

1 1/2 tbsp lemon juice

1 tsp lemon zest

1/2 tsp salt, or to taste

Method/ Préparation:

1. Combine all ingredients in a blender. Let it blend for 40 seconds using the "crush ice" mode of your blender.

2. Check the consistency. It shouldn't be very runny nor too stiff. If it's too stiff and pasty, consider adding 1 tbsp of oil, then blend for another 40 seconds. Repeat the process until you achieve your desired consistency.

   
   

Way to use the pesto: as pasta sauce, sandwich spread, etc.