•  Put the pistachios in a cold frying pan and heat over medium-high heat until lightly toasted.
•  Grind the basil, parmesan, garlic and a little avocado oil in a mortar and pestle and grind until creamy.
•  Add the pistachio to the basil mixture and grind until mostly crushed but still a little chunky.
•  Drizzle in the remaining avocado oil and grind until the mixture is creamy and combined.
Once you’ve made the pesto, cook up casarecce pasta, stir through your freshly made pesto and top with some Stracciatella. Enjoy!