Pistachio Pesto
Delicious and easy pesto make with fresh basil and pistachios.
Servings: 9
Calories: 104kcal
Ingredients
- 1 cup basil packed, fresh
- ¼ cup parmesan cheese freshly grated if possible
- ¼ cup olive oil
- ½ cup pistachios reserve some for topping, lightly crushed
- ½ tbsp garlic minced
- ⅛ tsp salt
- ⅛ tsp pepper freshly grated
Instructions
- Add pistachios and basil to food processor and pulse until it's well chopped.
- Add garlic and parmesan and pulse a few times.
- Add olive oil while food processor is running until pesto is desired consistency, using our measurements as a guideline.
- Season to taste. Use over pasta, chicken, or bread for a delicious bruschetta.
Notes
You will not use all this pesto. Place in fridge and use in the next day or so over pasta with a little olive oil or over grilled chicken.
Our calculations for servings are using the typical measurement for pesto over pasta, which is around 3.5 tablespoons per person. However, you can add this to so many things, and the measurements will be different each time. For instance, I would only add a couple of tablespoons to a pasta recipe that already had sauce, like my grape tomato sauce.
Nutrition
Serving: 1 | Calories: 104kcal | Carbohydrates: 2g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 2mg | Sodium: 77mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 191IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 0.4mg