Roasted Pistachio Pesto Recipe

This pesto swaps pine nuts for roasted pistachios, giving it a deeper, nuttier flavor that still feels bright from the basil and lemon. It comes together in about 45 minutes, including the time it takes to roast the pistachios. You'll blend basil, garlic, and Pecorino Romano with the warm, fragrant nuts, then stream in olive oil until it's smooth and spoonable. It's enough for about 4 servings, great tossed with pasta or spooned over grilled chicken.