This bright, herbaceous pistachio pesto recipe swaps pine nuts for pistachios with a dash of crushed red pepper flakes and fresh lemon. Try it on pasta, fish and chicken or slather it on grilled bread for a delicious snack or appetizer.
Add the basil leaves, to the bowl of a food processor or blender.
Zest about ½ teaspoon of lemon zest and add the pistachios, parmesan cheese, 3 cloves garlic, ⅛ teaspoon red pepper flakes in a blender or food processor.
Blend or pulse until you have a rough chop.
While the machine is running, gradually drizzle in olive oil, and continue to blend until a smooth paste is formed. Add about 1-2 teaspoons of fresh squeezed lemon juice and blend again.
Taste for seasonings and adjust as needed wtih salt and pepper or extra lemon juice.