Ingredients

• 1 1/2 cups packed fresh basil leaves
• 1/3 cup smoked almonds
• 1/3 cup shelled lightly salted roasted pistachios (from about 3/4 cup shell-on)
• 1/4 cup unsweetened green tea, chilled or at room temperature
• 2 large cloves garlic
• Kosher salt
• 1/2 teaspoon grated lemon zest
• 1/4 cup extra-virgin olive oil

Instructions

1. Add the basil, almonds, pistachios, tea, garlic, 3/4 teaspoon salt and lemon zest to a food processor. Cover and pulse a few times.
2. Drizzle in the oil while pureeing; continue to process until the mixture makes a coarse pesto. Add salt to taste.