Pistachio Pesto

• 3 cups packed fresh basil leaves
• 1 small garlic clove
• 1 fresh green Thai chile, stemmed, seeded, and chopped
• 8 (3-inch) strips fresh lemon zest (removed with a vegetable peeler)
• 1 cup extra-virgin olive oil
• 1 teaspoon kosher salt
• 1 cup shelled unsalted pistachios, lightly toasted
• 2 tablespoons freshly grated Parmigiano-Reggiano cheese

1. Bring a small saucepan of water to a boil.
2. Fill a medium bowl with ice and water.
3. Add the basil leaves to the boiling water, cook for 30 seconds, then drain and transfer to the ice water.
4. When cool, drain well, then squeeze between sheets of paper towels until completely dry.
5. Put the basil in the blender along with the garlic, chile, lemon zest, oil, and salt.
6. Puree until smooth.
7. Add the pistachios and pulse until coarsely chopped.
8. Transfer to a bowl and stir in the cheese.

basil, garlic, fresh green thai chile, lemon zest, extravirgin olive oil, kosher salt, pistachios, cheese

Taken from www.epicurious.com/recipes/food/views/pistachio-pesto-390666 (may not work)