Circle B Kitchen
Recipe adapted from Relish Magazine
I have taken the original recipe and altered it a bit to suit my tastes. I don't like a really oily pesto, so I usually substitute water for some of the olive oil. It really works great. I also prefer lime juice to lemon juice in pesto, so have made that substitution as well. I've provided a link to the original above if you would like to refer to it.
1 garlic clove
1/2 cup shelled pistachios
2 cups loosely packed basil
1 tablespoon lime juice
2 tablespoons water
1/2 teaspoon salt
3 tablespoons extra-virgin olive oil
1/4 cup Parmigiano Reggiano cheese
Place garlic in food processor; pulse until chopped. Add pistachios, basil, lime juice and salt; pulse until nuts are finely chopped. Add the water and olive oil gradually through food chute and process until well combined. Add more water or olive oil as needed to make a smooth, moist sauce. Add cheese and pulse 2 or 3 times. Makes about 1 cup of pesto.