Pistachio Cream Pesto

Ingredients:

• 3 cups, basil leaves - lightly-packed
• 1/2 cup, Parmigiano Reggiano - freshly grated
• 3 tbsp, Pistachio Butter - You can substitute with 1/3 cup of shelled pistachios
• 1 clove, garlic
• 1 tsp, salt
• 1/2 tsp, black pepper
• 1/2 cup, il Fustino Basil Olive Oil

Directions:

In a food processor, pulse the basil, Parmigiano Reggiano, pistachio butter, garlic clove, salt and pepper together until finely chopped.

While the food processor is running, slowly drizzle in the olive oil until it is completely combined. Turn off the food processor and scrape down the sides, then pulse again until the pesto is smooth.

Toss over cooked and drained pasta. Enjoy!