Pistachio Pesto
A classic genovese pesto with a twist of pistachios instead of pine nuts. Pistachio pesto is a delicious and creamy pesto perfect for pastas and sandwiches.
Servings: 1 cup
Calories: 1248kcal
Cost: $15
Equipment
- 1 food processor
Ingredients
- 2 cups basil, packed
- ½ cup olive oil
- 1 teaspoon salt
- 1 clove garlic
- 2 tablespoon lemon juice
- ¼ cup raw pistachios
- ¼ cup parmigiana
Instructions
- Combine basil, garlic, salt, lemon juice, and pistachios in a food processor. Process until completely processed.
- Turn the processor on low speed and slowly drizzle the olive oil into the pesto until it reaches the desired texture. ½ cup of olive oil will make a creamy and thicker pesto. Add more olive oil and lemon juice for a thinner pesto.
- Mix in the parmigiana. Serve with pasta or on sandwiches!
Notes
- Buy already peeled pistachios. It's much easier than trying to peel all of the shell off of a pistachio.
- If you are looking to thin out the pesto, make sure to add olive oil as well as a little more lemon juice to even out the flavor. Keep in mind, if you're making with pasta, you can always add a little pasta water to thin out the pesto.
Nutrition
Calories: 1248kcal | Carbohydrates: 14g | Protein: 17g | Fat: 129g | Saturated Fat: 21g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 88g | Cholesterol: 17mg | Sodium: 2731mg | Potassium: 524mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2857IU | Vitamin C: 23mg | Calcium: 423mg | Iron: 4mg