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   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Pistachio Pesto   
    Categories: Italian, Pesto   
         Yield: 8 Servings   
       
         2 cl Garlic   
       1/2 ts Fine sea salt (3 g);   
              - more to taste   
     2 1/2 c  Fresh basil leaves (75 g);   
              - loosely packed, washed,   
              - de-stemmed   
       1/4 c  De-shelled pistachios   
              - (30 g)   
       1/4 c  Vegan parmesan cheese   
              - (25 g);   
              - freshly grated   
       1/3 c  Olive oil (80 ml)   
       1/4 ts Black pepper (0.5 g);   
              - ground (optional)   
       
     Preparation time: 10 minutes   
     Cooking time: 5 minutes   
        
     Pistachio pesto combines fresh basil leaves with nutty pistachios for   
     a different spin on pesto. It's easy to make and so delicious!   
        
     Mortar And Pestle:   
        
     In a mortar and pestle, grind the garlic with the fine sea salt until   
     it becomes a paste.   
        
     Add in the fresh basil leaves in two batches, pounding and grinding   
     until the basil is blended into the garlic, which will take about 3   
     to 4 minutes.   
        
     Add in the pistachios, pounding until broken up into smaller pieces   
     and then grinding to blending into the basil. Feel free to use a   
     spoon or a spatula to help stir the mix together.   
        
     Add in your vegan parmesan cheese and mix in thoroughly. If adding in   
     ground black pepper add it here and grind to incorporate it too.   
        
     Slowly drizzle in 2 tb of your olive oil into your pesto to thoroughly   
     combine, until pesto reaches your desired consistency.   
        
     Pour in the rest of your olive oil and using a spoon, stir everything   
     together.   
        
     Feel free to add more olive oil if you want a more runny consistency,   
     or more nuts if you want a thicker pesto.   
        
     Food Processor:   
        
     Add garlic, sea salt and pistachios to a food processor and pulse   
     until combined, scraping down the sides after each pulses, for about   
     1 minute.   
        
     Add the basil, vegan parmesan and optional pepper next and continue to   
     pulse until combined, for about 1 to 2 minutes more. Slowly drizzle   
     in your olive oil will pulsing or with your food processor on low to   
     thoroughly incorporate. Feel free to add more olive oil if you want a   
     more runny consistency, or more nuts if you want a thicker pesto.   
        
     Recipe by Jessica Hylton   
        
     Recipe FROM:    
       
   MMMMM   
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