Pistachio Pesto.
A Nutty Twist on Traditional Flavors!
Equipment
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.
Tried this recipe?Mention @catrionas.kitchen or tag #catrionaskitchen!