Pistachio Pesto
Pistachio Pesto is by far the best, most flavorful pesto I've ever tried!
Servings 6
Calories 244kcal
Ingredients
- 1 cup shelled pistachios
- 10 large basil leaves torn
- ¼ cup flat leaf parsley torn
- 1 garlic clove
- ⅓ cup finely grated pecorino romano cheese
- ⅓-1/2 cup extra virgin olive oil
- ¼ teaspoon salt
Instructions
- Place pistachios, basil, parsley, garlic, and cheese in the bowl of a food processor. Pulse until the nuts are coarsely chopped.
- With the motor running, stream in olive oil until it reaches your desired consistency.
- Add the salt and blend once more.
- Toss with pasta or vegetables, spread on pizza or a sandwich, or refrigerate until ready to use. Fresh pesto is best eaten within three days.
Notes
Adapted from How Sweet It Is
Nutrition
Calories: 244kcal | Carbohydrates: 6g | Protein: 6g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 165mg | Potassium: 223mg | Fiber: 2g | Sugar: 1g | Vitamin A: 355IU | Vitamin C: 4.6mg | Calcium: 84mg | Iron: 1.1mg
