Perfect Parsley Pesto

• 14 cup pistachios (shelled kernels)
• 1 cup fresh parsley (about 1 ounce )
• 1 cup basil leaves (about 1 ounce)
• 14 cup olive oil
• 2 tablespoons tahini (sesame butter)
• 1 teaspoon lime juice
• 1 tablespoon garlic (minced)
• 2 tablespoons romano cheese (grated)
• 1 lb angel hair pasta (or Your favorite)

1. Chop pistachios, set aside.
2. Whirl ingredients except pistachios and pasta in food processor.
3. Boil pasta to al-dente stage.
4. Drain and put in serving dish, retaining 2 tablespoons of pasta water
5. Add 2 tablespoon of pasta water to blend in food processor.
6. whirl again.
7. Pour over hot pasta, toss.
8. Garnish with chopped pistachios and additional romano cheese if desired.
9. Serve hot with garlic bread and green salad.
10. Leftovers may be served hot or cold.

pistachios, fresh parsley, basil, olive oil, tahini, lime juice, garlic, romano cheese, angel hair pasta

Taken from www.food.com/recipe/perfect-parsley-pesto-460910 (may not work)