Presto Pesto

Ingredients:

• 2 c. fresh basil leaves, long stems removed

• 1 c. pistachios

• 4-6 cloves garlic

• ½ c. olive oil

• ½ c. parmesan cheese

• ¼ c. fresh lemon juice

• 1 stick pack of Greek Isle from Signe’s Spices

Directions

1. Add all to either a vitamix or a food processor and puree! (You may need to add more olive oil to keep it all blended). ☺

Notes:

This can be prepared in advance. I like to place in dollops on a sheet, press with a glass and freeze in rounds. This is great when you make EZ Eggplant Parmigiana, for example. 

Freezing it keeps the color bright. ☺ 

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