Pistachio pesto is a great way to use up basil and nuts you have lying around.
4 cups packed basil leaves
1 1/2 cups microplane-shredded Parmigiano Reggiano
1 cup shelled pistachios
4 small garlic cloves
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Pulse in processor until incorporated, then run the processor and drizzle in olive oil until you’ve got the pesto consistency you love. Season with more salt and pepper and even a bit of chili flakes. Freeze in small containers or ice cube trays (pop cubes Into a ziploc bag after frozen).
Eat on pasta, fish, veg, toast, whatevs. You can also halve this recipe, use any nuts you want.