Harlan Kilstein's Completely Keto Pistachio Pesto
- 16 oz plain pistachios
- 32 oz cilantro leaves
- 2 Tbsp lemon juice
- 2 garlic clove
- 1 1/2 tsp Pink Himalayan Salt
- 8 oz Extra virgin olive oil
Toast the pistachios for 5-7 minutes on 400 degrees.
Add into food processor with all the rest of the ingredients and blend until smooth.