Pistachio Basil Pesto

• ¾ cup de-shelled pistachios
• 1 cup extra virgin olive oil
• 3 large garlic gloves
• 3 Tbs fresh lemon juice
• 3 cups fresh basil
• 1 cup arugula
• ½ cup parmesan reggiano
• Salt and pepper to taste 

1. Combine ½ cup olive oil, pistachios, garlic, lemon juice, basil, arugula, and parmesan reggiano in food processor until well blended.
2. Pour into an airtight, sealed container and pour the remaining ½ cup of olive oil over top of pesto. This will ensure it stays fresh for at least 2 weeks in your fridge!