Servings: 4

4 cups fresh basil (or spinach) leaves 4 cups fresh basil (or spinach) leaves
1/2 cup pistachios roasted, shelled ½ cup pistachios roasted, shelled
1/2 cup parmesan cheese grated or shredded ½ cup parmesan cheese grated or shredded
3 cloves garlic 3 cloves garlic
1/8 teaspoon red pepper flakes (optional) ⅛ teaspoon red pepper flakes (optional)
1 Tablespoon lemon juice 1 Tablespoon lemon juice
1/2 cup olive oil - more if needed ½ cup olive oil - more if needed
salt and pepper to taste salt and pepper to taste
1 pound pasta of choice 1 pound pasta of choice

Cook pasta according to package directions.
Meanwhile, combine the basil leaves, pistachios, parmesan cheese, 3 cloves garlic, ⅛ teaspoon red pepper flakes in a blender or food processor. Blend or pulse until you have a rough chop.
Gradually add in olive oil, and continue to blend until a smooth paste is formed.
Transfer to a bowl and stir in the lemon juice. Stir in salt and pepper to taste.
Mix with freshly-cooked pasta.