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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Roasted Pistachio Pesto   
    Categories: Herbs, Nuts, Citrus, Cheese   
         Yield: 16 Tablespoon   
       
         2 c  (packed) fresh basil leaves   
         2 cl Garlic   
       1/4 c  Roasted pistachios; more for   
              - optional garnish   
       2/3 c  Olive oil; as needed   
         1 tb Lemon juice   
       1/2 c  Pecorino-Romano cheese;   
              - shredded   
              Salt   
       
     ROASTED PISTACHIOS: Shell pistachios and set your oven @   
     350AøF/175AøC.   
        
     Spread the pistachios on a rimmed cookie sheet. They   
     should be in a single layer for even roasting.   
        
     Roast for 6 - 8 minutes, stirring halfway through, or   
     until the pistachios are fragrant and lightly browned.   
        
     PESTO: Place basil, garlic, and roasted pistachios into   
     a food processor. Process until the mixture is smooth.   
     You may need to stop and scrape down the sides of the   
     food processor. Once smooth (there will still be some   
     small chunks), slowly pour in the olive oil, lemon   
     juice, and pecorino romano cheese while the food   
     processor is running.   
        
     Process until the mixture is smooth, again, you may need   
     to scrape down the sides of the food processor.   
        
     Season with salt, and serve immediately over pasta,   
     toasted bread, use it as pizza sauce, etc!   
        
     UDD NOTES: If you use store-bought shelled and roasted   
     pistacios as I do you can skip the first part of the   
     directions. I have used Grana-Padano in place of the   
     Pecorino-Romano - but be warned it is somewhat milder   
     and alters the flavour profile subtly.   
        
     RECIPE FROM: https://showmetheyummy.com   
        
     Uncle Dirty Dave's Kitchen   
       
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