Parsley Pistachio Pesto

½ cup pistachios, roasted and unsalted

2 cups parsley leaves

¾ cup grated parmesan

¾ cup extra virgin olive oil

1 tablespoon freshly ground black pepper

Add the nuts to a food processor and pulse. Add the parsley, oil, and black pepper to the food processor and pulse until well combined. Pulse in the cheese until all the ingredients are combined. Store in airtight containers and cover with a little extra oil for long term storage. Serve like traditional pesto with pasta or on a sandwich.