Add the pistachios, basil, lime juice, and garlic to the bowl of your food processor and process until combined and mostly smooth. Then taste for salt and pepper, adjust as needed, and add water if needed to thin out the sauce.
Serve as a dip with veggies, crostini, crackers, and/or breadsticks. Or use it as a sauce with pasta or vegetable noodles.
Notes
Use a food processor for a finely chopped texture.
For a smoother texture use a blender.
Choose any fresh herbs you prefer, but keep the same ratio.
This recipe is easily doubled, tripled, or more. Especially useful during harvest time when you have plenty of fresh herbs in the garden to use up.
If using your pesto for pasta, add a generous pinch of salt to your pasta water for the best texture and flavour. Here’s a handy guide to help you salt your water perfectly each time