150 g Centralsun’s pistachios

20 g fresh basil

1 larger clove of garlic

70 ml olive oil

2 tbsp lemon juice

Salt and pepper to taste

Preparation:
Peel the garlic and, if you like, lightly fry in a pan for a milder, smokier flavour. If you prefer, use a food processor or blender to blitz all the ingredients until you get a nice consistency. The pesto can be left grainy or processed until completely smooth.