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  • 2 garlic cloves
  • 1/2 cup shelled pistachios
  • 2 cups loosely packed basil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup Parmigiano Reggiano cheese


  1. Place garlic in food processor; pulse until chopped. Add pistachios, basil, lemon juice and salt; pulse until nuts are finely chopped.  Add olive oil gradually through food chute and process until well combined. Add cheese and pulse 2 or 3 times.

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The recipe was originally published as Pistachio-Basil Pesto on

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