Roasted Pistachio Pesto

For the roasted pistachios:
Shell pistachios and preheat oven to 350ºF. Spread pistachios on rimmed cookie sheet. They should be in a single layer for even roasting. Roast for 6–8 minutes, stirring halfway through, or until pistachios are fragrant and lightly browned.

For the pesto:
Place basil, garlic, and roasted pistachios into a food processor. Process until mixture is smooth. You may need to stop and scrape down sides of food processor. Once smooth (there will still be some small chunks), slowly pour in olive oil, lemon juice, and cheese while food processor is running. Process until mixture is smooth. Again, you may need to scrape down sides of food processor.

Season with salt, and serve immediately over pasta, toasted bread, use as pizza sauce, etc.