Pistachio Pesto

If I could smell one thing for the rest of my life, it would be basil.  When I smell it, impressionable moments in Italy come flooding back, leaving me weak at the knees, homesick for a place that is not my home.  This pretty green herb keeps sweet stories inside my belly.  They brew while I sleep, and come alive when I wake.

Pistachio pesto is this memory keepers soliloquy.  It is a fragrant jar of the things I claim lovely.  I make it with intention, and remember with abandon.

Pistachio Pesto

This makes a big batch to be used throughout the week with more than one dish

4 oz Basil leaves

3/4 cup raw pistachios

1 cup grated parmesan

1 head of roasted garlic

1 small shallot

1 roasted jalapeno pepper

1/2-3/4 cup olive oil

1/4 cup lime juice (2-3  limes)

3/4 tsp. sea salt

1/4 tsp. pepper

Splash of filtered water

Cut off top of garlic head and drizzle with a little olive oil and sea salt.  Place in a small piece of foil and bake for 45 minutes at 425.  The last fifteen minutes the garlic is roasting, place the jalapeno in the oven right on the rack or in a small piece of foil.  Once the jalapeno is charred and roasted, remove from oven along with the garlic.  Garlic cloves should easily come out once they are roasted.  Remove stem from jalapeno and  place all other  ingredients in a food processor and blend until smooth, about 30 seconds.

Serve with traditional pasta or spread eggs or toast.  My favorite is to use it as a base on homemade pizza, but it is delicious on everything!