Kefir Pistachio Pesto

Serve with cherry tomatoes, baked pita chips, crudities, or a million other things. This pesto also freezes well.

Servings: servings

Ingredients

2 cloves Fermented Garlic optional
1 cup pistachios roasted, unsalted, & shelled
24 leaves basil fresh, torn into small pieces
¼ cup flat leaf parsley fresh, chopped
½ cup Kefir Cheese
¼ cup Parmesan Cheese preferably Parmigiano- Reggiano
½ cup virgin olive oil
2 tablespoons lemon juice fresh
½ teaspoon Celtic Sea Salt

Instructions

In a food processor, process the garlic with a few pulses till finely minced.
Add the pistachios, basil, and parsley and pulse again several times.
Add the kefir cheese and the rest of the ingredients and process until pesto is well combined.
Taste and adjust the seasonings if needed.
Serve immediately or store in an airtight container in the refrigerator.
Bring to room temperature for 30 minutes before serving.

Notes

Serve immediately or store in an airtight container in the refrigerator. Bring to room temperature for 30 minutes before serving. This pesto also freezes well.