Pistachio and Toasted Walnut Pesto

This is a pesto I found in researching Basque cookbooks and recipes.  It is used to serve on top of soups and stews, and I also used it to make a wonderful pizza with shrimp.  Very quick to whip up, it is hearty and nutty and adds a great dimension to vegetarian dishes.

1/3 cup shelled pistachios
1/3 cup walnuts
2 cloves garlic
1/4 tsp red pepper flakes
Palmful fresh parsley
About 1/4 cup extra virgin olive oil

Heat oven to 400F.  Spread the walnuts on a rimmed jelly roll pan and toast in the oven for about 2-3 minutes, just until fragrant.  Watch carefully so as not to allow walnuts to burn.  Toss all ingredients except oil into a small food processor and process until will ground.  add just enough oil to bring mixture together into a smooth creamy paste.