Pistachio Pesto

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Egg Free
|
Gluten Free
|
Keto
|
low carb
|
Paleo
|
Vegetarian

A Nutty Twist on Traditional Flavors!

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Close-Up Shot of Pesto Salsa with Crackers on Mortar

Pistachio Pesto.

A Nutty Twist on Traditional Flavors!
5 from 5 votes
Prep Time 10 minutes
Total Time 10 minutes
Course Pasta
Cuisine Italian
Servings 4
Calories 297 kcal

Ingredients
 

  • 60 g (2 cups) fresh basil leaves
  • 60 g (½ cup) parmesan grated
  • 75 g (½ cup) pistachios shelled
  • 2 cloves garlic
  • 120 ml (½ cup) olive oil
  • salt to taste

Instructions
 

  • In a food processor, combine the basil leaves, Parmesan cheese, pistachios, and garlic cloves. Pulse until coarsely chopped.
  • While the food processor is running, slowly drizzle in the olive oil until the mixture is well combined and smooth.
  • Season with salt to taste.
  • Use immediately or store in an airtight container in the refrigerator for up to a week.

Notes

You can serve this pistachio pesto over pasta, spread it on sandwiches or wraps, or use it as a dip. Enjoy!
Nutrition Facts
Pistachio Pesto.
Amount per Serving
Calories
297
% Daily Value*
Fat
 
31.7
g
49
%
Saturated Fat
 
6.2
g
39
%
Cholesterol
 
11
mg
4
%
Sodium
 
140
mg
6
%
Potassium
 
50
mg
1
%
Carbohydrates
 
1.4
g
0
%
Fiber
 
0.3
g
1
%
Sugar
 
0.1
g
0
%
Protein
 
5.4
g
11
%
Calcium
 
163
mg
16
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Egg Free, Gluten Free, Keto, low carb, Paleo, Vegetarian
Tried this recipe?Mention @catrionas.kitchen or tag #catrionaskitchen!

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AuthorCatriona

Food blogger, Recipe Creator, Jewelry Designer