Chop the pistachios: In a food processor, start off with the pistachio so that they have extra time to chop before adding the other ingredients. This will prevent the nuts from clumping too soon. Pulse until the mixture is finely chopped.

Add the remaining ingredients: Now add the basil leaves, grated Parmesan, lemon juice, garlic cloves, salt and pepper. Blend the ingredients - they will start to clump.

Add the Olive Oil: With the processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. Don't add more than you need, as it can separate out on the pizza.

Season: You can add additional salt, and pepper to taste. Blend once more to combine all the flavors.

Preheat your oven to the temperature recommendation of your pizza dough.

Make sure your dough is at room temperature.

Stretch or roll out your pizza dough on a floured surface.

Place the dough on your peel or pizza pan.

Top the pizza with 3 (or more) ounces of pesto.

Partially bake your pizza for 1/2 of the total cooking time. So if your dough recipe says 18 minutes, bake for 9, then take it out to add the pistachios. If it’s a Neapolitan at 800+ degrees, you can bake for about 45 seconds.

To emphasize the pistachios of your pesto, add a tablespoon of chopped pistachios to your pizza.

Transfer the pizza back to the oven.

Continue to bake for the remaining 1/2 of the time (per the dough recipe), and until the crust is golden and the cheese is bubbly on top, and the crust underneath is browned and firm.

Allow the pizza to rest on a cutting board for 3 to 5 minutes for the cheese to set.

Add additional fresh basil.

Slice and serve immediately!