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PISTACHIO PESTO
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.