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@simplydelisheats Using a food processor, finely chop the pistachios. Set aside. Blend the parmesan, then add it to the pistachios. Finely chop the garlic with the salt. Add to the pistachios and parmesan. Blend the basil leaves with the olive oil until the basil is finely chopped. Add the remaining ingredients and blend until the pesto has the desired consistency. Season to taste. Enjoy, for example with pasta, as a spread, dip or as a salad dressing. # Meal Prep Tip You can store the pesto in an airtight container in the fridge for a week. If water and oil separate, simply stir it. When making a large batch, you can also freeze the pesto and thaw it overnight.
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