Pistachio pesto
User Reviews
5
-
Prep Time
5 mins
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Total Time
5 mins
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Servings
4 servings
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Calories
445 kcal
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Cuisine
International
Pistachio pesto
Description
The pistachio pesto recipe combines shelled pistachios with a handful of basil leaves, parsley, a garlic clove, and grated parmesan cheese. Lime juice and zest contribute fresh acidity and brightness, while olive oil integrates the ingredients into a smooth paste. Freshly cracked black pepper and salt season the blend.
This pesto has a vibrant green color and a texture that ranges from somewhat coarse to smooth depending on processing time. It can be served immediately with freshly cooked pasta, spread on toasted ciabatta bread, or used as a dip.
The lime element distinguishes this pesto from traditional pine nut versions, adding a lively citrus note that pairs well with the richness of parmesan.
Ingredients
- 150 grams pistachio
- 1 basil equates to about 10g, handful, leaves
- 1 clove garlic roughly chopped
- 30 grams parmesan grated
- 2 tablespoons parsley loosely heaped, chopped
- 1 tablespoon lime juice
- lime unless the lime is very small, then use the zest of a whole lime, zest of half a lime
- salt big pinch
- black pepper few grinds
- 100 millilitre olive oil
Instructions
- Add all the ingredients to a food processer and whiz until you have the desired consistency.
- Serve with fresh pasta, as a dip or on slices of toasted ciabatta.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 445 kcal
% Daily Value*
| Calories | 445kcal | 22% |
| Carbohydrates | 11g | 4% |
| Protein | 10g | 20% |
| Fat | 42g | 65% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 26g | 130% |
| Cholesterol | 5mg | 2% |
| Sodium | 122mg | 5% |
| Potassium | 410mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 392IU | 8% |
| Vitamin C | 6mg | 7% |
| Calcium | 133mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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