Pesto is a topping traditionally made with pine nuts, but I subbed pistachios because I love their sweet nutty crunch. Research suggests that eating 1.5 ounces per day of most nuts, such as pistachios, as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease. Nearly 90% of the fats found in pistachios are the better-for-you mono and polyunsaturated type.  And, as with any pesto recipe, this one is quick and easy to make in the food processor or blender. It can be used in countless dishes, beyond pasta and pizza like a topping on eggs or fish.