Warm and redolent of sunny days and Tuscan fields! This version uses pistachios instead of pine nuts. Perfect as a spread on sandwiches, or spooned in soups and over pasta.
20
basil [4 cups or so] pistachios [1 cup or so, shelled] olive oil [1/4 cup or so] garlic [3 cloves or so] parmesan cheese [1/2 cup or so] parsley [just a touch]
