Ingredients

Servings : 1/2 cup

• 1 cup basil leaves, loosely packed

• 1 handful mint leaves

• 1/2 cup de-shelled roasted pistachios unsalted

• 1/4 cup roughly chopped vegan or regular parmesan cheese

• 2 small garlic cloves

• 40ml of extra virgin olive oil

• ½ lemon juice

• optionnal : 1 tsp of white miso paste

• salt + pepper, to taste

Instructions

1. First roast your pistachio if you didn’t buy them roasted.

2. Put herbs, nuts, cheese, garlic, pepper and about 1 tbsp olive oil in a food processor. Pulse several times until all ingredients are chopped, but not too smooth.

3. Check consistency, add the rest of the olive oil and pulse a few more times until you reach your desired consistency.

4. Check seasoning and add salt + pepper to taste.

5. Toss pesto with pasta, a splash of olive oil, and a small amount of reserved pasta water (save this right before you drain). Serve with freshly grated parmesan cheese. You can also add roasted zuchinni, sundired tomatoes, fresh steamed peas ect…