1 cup shelled, salted, roasted pistachios
1 teaspoon minced garlic
¼ cup grated parmesan cheese
½ cup olive oil
In a food processor, pulse together the pistachios, garlic and cheese until combined. Turn processor to “on” mode and add the olive oil, pouring in a slow, steady stream.
Run the processor until the pesto is mostly smooth, but still slightly chunky. Taste and adjust seasoning as desired. Use immediately or cover and refrigerate up to one week.