Pistachio Pesto
User Reviews
4.3
78 reviews
Good
Pistachio Pesto
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This bright, herbaceous pistachio pesto recipe swaps pine nuts for pistachios with a dash of crushed red pepper flakes and fresh lemon. Try it on pasta, fish and chicken or slather it on grilled bread for a delicious snack or appetizer.
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Ingredients
- 4 cups fresh basil leaves
- ½ cup pistachios roasted, shelled
- ½ cup Parmesan Cheese grated or shredded
- 3 cloves garlic
- ⅛ teaspoon red pepper flakes
- 1 lemon
- ½ cup olive oil - more if needed
- salt and pepper to taste
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Instructions
- Add the basil leaves, to the bowl of a food processor or blender.
- Zest about ½ teaspoon of lemon zest and add the pistachios, parmesan cheese, 3 cloves garlic, ⅛ teaspoon red pepper flakes in a blender or food processor.
- Blend or pulse until you have a rough chop.
- While the machine is running, gradually drizzle in olive oil, and continue to blend until a smooth paste is formed. Add about 1-2 teaspoons of fresh squeezed lemon juice and blend again.
- Taste for seasonings and adjust as needed wtih salt and pepper or extra lemon juice.
Nutrition Information
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Calories
152kcal
(8%)
Carbohydrates
2g
(1%)
Protein
3g
(6%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Cholesterol
3mg
(1%)
Sodium
197mg
(8%)
Potassium
95mg
(3%)
Vitamin A
580IU
(12%)
Vitamin C
2.6mg
(3%)
Calcium
83mg
(8%)
Iron
0.6mg
(3%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 152 kcal
% Daily Value*
| Calories | 152kcal | 8% |
| Carbohydrates | 2g | 1% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 3mg | 1% |
| Sodium | 197mg | 8% |
| Potassium | 95mg | 2% |
| Vitamin A | 580IU | 12% |
| Vitamin C | 2.6mg | 3% |
| Calcium | 83mg | 8% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
78 reviews
Good
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