• Freshly grate the parmesan cheese using a food processor or hand grater
• Place the basil, grated cheese, cooled pistachios, lemon zest, lemon juice, and garlic cloves into a food processor
• Process all of the ingredients together for about 15 seconds
• With the mixer running slowly pour in the olive oil
• Add salt and pepper to taste
• Process again to mix
• If the pesto is too thick you can add more olive oil
• Serve!
• Store in the refrigerator in a sealed container
• You can also place the pesto in an ice cube tray; fill each cube with pesto; freeze; once frozen place them into a freezer-safe plastic bag

Puff Pastry Shamrocks

• 1 Puff pastry sheet
• 1/3 cup pistachio pesto, plus more if needed
• Place the puff pastry on a cutting board and use a knife or pizza cutter to cut a 1-inch strip from the long side of the pastry sheet.
• Spread the pesto so that it evenly covers the pastry.
• Roll the two long sides tightly towards each other until they meet in the center.
• Use a serrated knife to cut the rolled-up pastry sheet into 1/2-1 inch pieces.
• Line a baking sheet with parchment paper.
• Place 2 1/2 to 3-inch piece of the trip that was cut and place it on the baking sheet to create a stem for the shamrock. Place three of the rolled and cut pieces on top and around the top of the “stem” to create the three leaves of the shamrock.
• Repeat with the rest of the dough.
• Baking according to package instructions.