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  • 2 cloves garlic
  • 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 (or enough to make dip creamy)
  • 1/4 cup shredded 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.
  2. 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 Pesto on

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