Pistachio Pesto
Ingredients
-
3
cups
lightly-packed fresh basil leaves
-
½
cup
freshly grated Parmesan cheese
-
⅓
cup
shelled pistachios
-
3
cloves
garlic
-
1
teaspoon
sea salt
-
½
teaspoon
freshly-cracked black pepper
-
½
cup
extra-virgin olive oil
Instructions
- Pulse the basil, Parmesan, pistachios, garlic, salt, and pepper in a food processor or blender until finely chopped.
- While the processor is running, slowly drizzle in the olive oil until fully combined.
- Scrape down the sides of the processor and pulse again until the mixture is smooth.
- Serve immediately or store in a sealed container in the refrigerator for up to 3 days, or freeze for up to 3 months.
Nutrition Facts (estimated)
Servings
about 6
Calories
250
Total fat
22g
Total carbohydrates
8g
Total protein
5g
Sodium
200mg
Cholesterol
10mg
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