For the pesto

Blend pistachios in a food processor with half of the olive oil. Allow nuts to break up. Add the chopped basil and pulse to combine. Emulsify in (slowly drizzle into food processor) remaining olive oil. Season with salt and pepper to taste. Set aside.

For the sauce

Sauté shallots and garlic in pan until fragrant and translucent. Add in white wine and reduce by half. Add lemon juice, vegetable stock, pistachio pesto. If serving with fresh pasta, ravioli or stuffed pasta, add in cooked pasta or ravioli at this point. Once sauce has coated pasta, finish with the tablespoon of butter. Garnish with fresh basil, shaved parmesan and more pistachios.