Combine all ingredients except water in a food processor; pulse until a paste forms. Remove lid and add approx. ¼ cup water; pulse until mixture becomes fairly loose and lighter in color. Add another ¼ cup water; pulse again. Add more water as needed until desired consistency is achieved and mixture has a light texture with only very small granules of nuts visible. Try it served with our recipe for Whole Roasted Cauliflower, garnished with Rosemary Gremolata.
Makes about ¾ cup
¾ cup Kowalski's Roasted and Salted Shelled Pistachios
1 clove garlic
2 tsp. Kowalski's Fresh Squeezed Lemon Juice
½ tsp. vegetable base (such as Better Than Bouillon brand)
4 tbsp. Kowalski's Extra Virgin Olive Oil
½ cup plus 2 tbsp. water, divided