Pistachio Pesto

I make a batch of this lovely green sauce nearly every week; it’s easy, quick, and just plain delicious.
Yield	about 2 cups, enough for 1-1½ pounds of pasta
Time	10 minutes
Tools	cookie sheet wooden spoon small food processor
Ingredients	2 c shelled pistachios* ¼ – ½ c olive oil 1-2 cloves garlic, minced ½ t salt
Directions	Place the toasted,* shelled pistachios in the food processor and grind into coarse powder. Add ¼ c oil, 1 clove garlic, and salt (if needed) and process into a thick but pourable sauce. If it’s too thick, add more oil. Taste and add more salt and/or garlic if needed. Stir into hot pasta and eat immediately. Store any unused pesto in a covered jar in the fridge – it will keep for at least a week.
Notes	* Roasted and salted pistachios are great, just don’t add any salt until you taste the pesto. If you’re using raw pistachios, you’ll need to start by toasting them for 8-10 minutes at 300°F before proceeding with the recipe. ** Be careful not to add too much garlic or salt. You can always add more if there’s not enough, but you can’t take them out if you overdo it!
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