- 4 cups fresh basil
- 2 cloves garlic, crushed
- 2/3 to 3/4 cup olive oil
- 1 cup pistachios, crushed
- 2 tbsp sunflower seeds, toasted
- ½ tsp. salt
1. Add all the ingredients, except olive oil, into a food processor and blend until coarsely minced. Gradually add the olive oil whilst processing until you have a smooth paste.
2. Store in an airtight container and refrigerate.
Pistachio pesto with caramelized mushrooms and shrimp