Ingredients:

• 1 cup packed, fresh basil leaves;
• 1/3 cup freshly grated parmesan cheese;
• 1/4 cup shelled, roasted/salted California pistachios, coarsely chopped;
• 1/4 cup olive oil;
• 1 clove garlic, peeled;
• 1/8 teaspoon cracked pepper;
• 8 ounces pasta.

Method:
Place basil, cheese, pistachios, oil, garlic and pepper in food processor or blender and process until well blended. Boil pasta as directed on package and drain. In a large bowl combine the pesto and pasta. Serve garnished with parmigiano reggiano and chopped pistachios.