The pistachios give this pesto from Bonnie Oatcakes a very nutty taste, plus because of their sodium content, you don't need to add any extra salt to the mix.
Ingredients
| ½ cup | Pistachio nuts, raw |
| 2 | Garlic cloves |
| 1 cup | Basil, torn |
| ½ cup | Parsley, roughly chopped |
| ⅓ cup | Olive oil |
| ¼ cup | Grated parmesan cheese, for a vegan version, brown half a cup of pumpkin seeds on the stove and blend in a processor until fine |
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Directions
Blend until you get your desired consistency. We like it super crunchy.