Pistachio Pesto

Directions

1. 1
   Start by blending the pistachio first, then add slowly the water and the lemon zest.
2. 2
   Blend for a few minutes, next add the extra virgin olive oil, basil leaves and salt and pepper.
3. 3
   Place the pistachio in a jar and it will last 4-5 days in the fridge or up to a month in the freezer.
4. 4
   I like to use this pesto with whole wheat or kamut wheat pasta, use roughly 4 TBSP of pistachio pesto for 200 gr of pasta.