This is my twist on a traditional pesto recipe, which uses parsley instead basil and pistachios instead of pine nuts. I must say that when I cook I do not measure so these measurements are guesstimated. Serves 4.

In a food processor blend:

• 2 cups parsley
• 1/4 cup raw pistachios
• 1 clove garlic
• 1/4 cup asiago cheese, grated (optional)
• 1/2 cup olive oil, or enough until pesto blends into a smooth paste
• sea salt and freshly ground black pepper, to taste

Toss pesto with 4 cups cooked brown rice fusilli pasta.

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