Lemony Pistachio Pesto

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2 c basil leaves

1 c flat-leaf parsley

2 cloves garlic (or 2 Tbsp powdered garlic)

1/4 c roasted salted pistachios (high in anti-oxidants)

1/8 c extra-virgin olive oil

1/8 c water

1 1/2 Tbs fresh lemon juice (or White balsamic lemon vinegar works well here)

1/2 tsp. Lemon zest

1/4 tsp. kosher salt

1/4 tsp fresh cracked black pepper

Add all ingredients to a food processor or blender and pulse until smooth. 

Great with pasta, on vegetables or as a dip for crusty bread!