# Components:
→ Nuts & Seeds
01 - 1 cup shelled unsalted pistachios
→ Herbs & Aromatics
02 - 2 cups fresh basil leaves, packed
03 - 2 garlic cloves, peeled
→ Cheese
04 - 1/3 cup grated Parmesan cheese
→ Liquids
05 - 1/2 cup extra-virgin olive oil
→ Seasoning
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon freshly ground black pepper
→ Optional
08 - 1 tablespoon fresh lemon juice
# Method:
01 - Place pistachios, basil leaves, and garlic cloves in a food processor and pulse until finely chopped.
02 - Add Parmesan cheese, salt, and black pepper to the processor and pulse several times until evenly combined.
03 - With the processor running, slowly drizzle in olive oil until the mixture achieves a smooth, spreadable consistency.
04 - Taste the pesto and add lemon juice if desired, pulsing briefly to incorporate.
05 - Use immediately or transfer to an airtight container and refrigerate for up to 5 days.
