Lemon Pistachio Pesto Linguine with Shrimp and Asparagus
1cupof pistachiosshelled, unsalted
½cupof fresh parsley
Zest from ½ lemon
1Tbspfresh lemon juice
⅔ - 3/4cupgrape seed oilmore if you like your pesto thinner
¼cupshredded Parmesan cheese
Combine your dry ingredients in a food processor and pulse until coarsely chopped.
Add oil and lemon juice and blend until completely mixed and smooth.
Taste to see if you need more salt. Add more oil if desirable.
Keep refrigerated, in an air-tight container.
NOTE: if using salted pistachios, don't add any more salt until you blend the pesto and taste it first.
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.