Pesto pistachio

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  • Garlic: 2
  • Pistachios without salt: 1 Cup
  • Large leaves of basil: 24
  • Parsley, coarsely minced 1/4 Cup
  • Parmesan: 60 g (1/2 cup)
  • Extra virgin olive oil: 1/4 Cup
  • Water: 1/4 Cup
  • Fresh juice of lemon: 2 Tablespoons
  • Flower of salt: 1/2 Teaspoon


In a food processor, blend the first solid elements in a high speed.

Join the water, olive oil, lemon juice and salt and blend again. Is ready to serve.

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