Pistachio Pesto

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Ingredients

5 cloves garlic

2 cups basil, whole leaves

2 cups parsley, whole leaves 

1 cup mint, whole leaves

¾ cup pistachio, toasted

1 cup pecorino cheese, grated

1 cup extra virgin olive oil

½ cup water

1 tbs Salt

Preparation

Place the pistachios, garlic, and 1/2 cup of the olive oil in a food processor. Process until well combined.

Add parsley, basil, mint, and pecorino cheese. Continue to process until the herbs are chopped. Add the remaining oil and process until well combined.   

To serve: 

⅓ cup  vegetable broth

2 Tbs heavy  cream 

2 Tbs pesto

Combine in sauce pan over med low heat to warm through, and finish with 2 Tbsp butter. Serve over pappardelle.