Pistachio & Pea Pesto

Hi people!!  How are you I've missed you what's going on?!  Did I forget to mention that I'd be taking two weeks off over the holidays?  It actually wasn't my intention, as I had all these wonderful ideas for posts.  But then my house turned into Kevin McCalister's as far as holiday guests go, and the days became full and merry and chaotic and joyful.  So now I'm back with something green because isn't that what you're supposed to do at the beginning of January?  Eat green things?  Again, this wasn't my intention (moderation all year round, my friends).  The real motivation behind this green sauce was the pistachio nut.  I bought a whole bunch of the raw, unsalted kind by accident.  Gross!  Who wants that!?  However, instead of throwing them out, I turned them into pesto with peas and garlic and parmesan and really delicious olive oil.  It's SO good.  Make a big batch and eat it on spaghetti squash or roasted veggies OR... if you're into moderation like me, a gigantic bowl of pasta.  

Come back tomorrow for some very, VERY exciting information.    

Pistachio & Pea Pesto

(Makes approx. 2 cups)

Printable Recipe

1/2 cup raw, unsalted, peeled pistachio nuts

1/2 cup thawed frozen peas

1 clove garlic

1 T chopped basil

2 T grated Parmesan cheese

Olive oil

Salt and pepper to taste

Place first five ingredients in a blender (or food processor) and blend until well combined.  With blender still going, slowly add olive oil until you reach desired consistency (more olive oil will result in a smoother pesto, less will result in a chunkier pesto).  Season with salt and pepper to taste.