A variation on the typical pine nut version.

1-1/2 cups packed fresh basil

1 cup olive oil

1 cup roasted pistachios (if they are salted, don�t add salt to the pesto)

� cup chopped fresh cilantro

1 teaspoon lemon juice

1 round teaspoon minced fresh garlic

� teaspoon Kosher salt

1/8 teaspoon black pepper

Please all ingredients in the bowl of a food processor and pur�e.� Store, covered, in the refrigerator.

By Emuna Braverman and Elizabeth Kurtz, of�www.gourmetkoshercooking.com

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