Remove the sun-dried tomatoes from the jar, reserving the oil.
Add the sun-dried tomatoes, pistachios, basil, garlic, salt and red pepper flakes to a food processor and pulse until the pistachios are chopped. With food processor running, slowly add the reserved oil until incorporated. Add the cheese and pulse a few times until mixed.
Transfer to an airtight container and store in the refrigerator for up to one week.
Notes
Use fresh basil leaves to make the pesto. Never use dried basil as it tastes completely different.
Toast the pistachios which adds a rich, roasted flavor to the pesto.
Salt is important as it helps break down the basil leaves while also enhancing the flavor.
Blend the sun-dried tomatoes, pistachios, basil, garlic, salt and crushed red pepper first first before adding the oil which helps create the texture you expect from pesto.
Use quality olive oil as it contributes to the taste of this almond basil pesto.