pistachio pesto
½ cup roasted shelled pistachios
1 ½ oz basil leaves
½ cup mint
2 Tbl garlic chopped
¾ cup olive oil
½ cup romano grated
.25 tsp salt
.25 tsp black pepper ground
directions
Place all of the ingredients in a blender and blend smooth. Place in an airtight container and hold for up to a week. For a nice touch, sprinkle pistachios over the finished dish.