Author: Carolyn Severin, Hamama Success Team Member

Prep Time: 5 minutes

Cook Time: N/A

Makes: 2 cups

You can never go wrong with trying a new pesto recipe….and this one is just sooo good! The combination is a bit different then the classic,, but it has a great nutty flavor that you’ll be sure to enjoy! Instead of raw pistachios, I used roasted and salted to add in even more flavor. Add in a mix of fresh basil leaves and your new Hamama bold basil microgreens and you can place this beautiful pesto on pizzas, eggs, bread… you name it!

• 1 cup roasted and salted pistachios, shelled
• ¼ cup fresh basil leaves
• ¼ cup bold basil microgreens
• ½ cup parmesan cheese, grated
• 4 garlic cloves, peeled
• ½ cup or ¾ cup olive oil, or until the pesto is the consistency you like
• Salt to taste

1. Add all of your ingredients into your food processor.
2. Slowly add in your olive oil while the blender is on and blend until smooth or to the consistency you like.
3. Taste test your pesto & add salt if needed.
4. Once your pesto is ready, enjoy!
5. You can add this pesto to any dish or our lovely Pistachio Pesto Zucchini Pasta! And if you aren’t using it right away, you can store it in your fridge for up to a week or you can freeze it too!