Pistachio Pesto

Okay, I have a new favorite TV show and a new hero: Giada de Laurentiis and "Everyday Italian" on the Food Network (this is a slightly adapted pesto recipe from her show).  I've only recently discovered that pesto is the sauce of the gods - great on pasta, on crostini, or in a veggie slaw (I used it in a fennel slaw - SO good!).  And since pesto seems to be on the expensive side when you buy it in the store, this seems like a much better option to me!

1 cup (lightly packed) flat-leaf parsley
1 cup (lightly packed) basil
3/4 cup shelled and toasted pistachios
1 Tbsp fresh thyme leaves
3 garlic cloves, peeled
1 cup shredded parmigiano reggiano
1 cup extra-virgin olive oil
1 Tbsp fresh lemon juice
freshly ground black pepper

Combine parsley, basil, pistachios, thyme, parmagiano reggiano and garlic in a blender; pulse several times to blend.  With blender on lowest setting, slowly pour olive oil into the mixture.  Add lemon juice and pepper; blend another 10-15 seconds.

Makes 3 cups.

NOTES:
(a)  The lemon juice makes the strong taste of olive oil a little less overwhelming.  You can add up to another 1/2 Tbsp if the lemon juice is still too strong.
(b)  Raw garlic can be a bit overwhelming too.  Use 3 cloves if they're normal to small-ish.  If the cloves are big, only use 2!  You can always toss in another later if you feel the pesto needs it.
(c)  Adding salt isn't really necessary, depending on personal preference and the type of pistachios you use.  I could only find pre-salted and grilled pistachios at the ol' Carrefour, so I didn't add any salt.  You can add 1/4-1/2 tsp if you feel it really needs it, though.
(d)  Pesto is strong and a little goes a long way.  Since this recipe yields alot, try pouring half of it into 2 ice trays and freezing it.  Once frozen, transfer the pesto cubes to a resealable plastic bag and keep them in the freezer for easy pasta-sauce later.  1-2 cubes would be plenty for a single portion of pasta!