Parsley Pistachio Pesto

Pesto goes well with all types of pastas, and it can also serve as a topping for meat dishes.

There is a blender-free version of making pesto, but I will post the version where you must use a blender (or a food processor).

Ingredients:
A big bunch of parsley (buy organic)
A clove of garlic
Olive Oil
Pistachio nuts (or raw cashews, or raw almonds)
Blender (or food processor)

Directions:

A) Wash and rinse the parsley, and carefully pick out the wilted leaves to throw out. Remove thick stems.
B) Peel garlic and chop off unwanted parts connected to roots
C) Shell pistachio nuts (*You can also buy shelled pistachio nuts that are unsalted from Trader Joe's)
D) Clean blender. Pour about 1/2 cup of olive oil to prime the blender to be somewhat non-sticky to the nuts.
E) Pour in the nuts. Start blender and add enough olive oil (about 1/4 cup) to emulsify. Blend for 15 seconds. Stop blender.
F) Place into blender the garlic, the fresh parsley, and if more flavor needed a pinch of salt.
G) Blend this mixture until it is well blended into a paste.
Now all you need is to cook the pasta (anything else you would like to accompany the pesto). This pesto is easy to make, and helpful in creating some great tasting fresh food. When it comes to pesto, it is all about freshness! Enjoy!

*the blender-free version of pesto is to hand-mix frozen finely chopped basil, finely processed garlic from a jar, and olive oil. Who would want to do that? This pesto is ready in a jiffy.