Description
A vibrant and nutty pistachio pesto that adds a fresh twist to your dishes.
Ingredients
Scale
- 1 cup shelled pistachios
- 2 cups fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic
- 1/2 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Toast the pistachios in a dry pan for 2-3 minutes until fragrant.
- Combine pistachios, basil, Parmesan, and garlic in a food processor.
- Pulse until finely chopped.
- With the processor running, slowly drizzle in olive oil.
- Season with salt and pepper.
- Blend until smooth or leave slightly chunky.
Notes
- Store in an airtight container for up to 5 days.
- Freeze in ice cube trays for longer storage.
- Adjust consistency with more olive oil if needed.
Nutrition
- Serving Size: 2 tbsp
- Calories: 120
- Sugar: 0.5g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg
Keywords: pistachio pesto, basil pesto, nutty pesto, homemade pesto