Pistachio Pesto
With pistachios, fresh basil, garlic, lemon juice, and olive oil, this creamy pistachio pesto recipe is the perfect topping, dressing, or dip.
Equipment
Ingredients
- ½ cup pistachios, toasted
- 5 cups fresh basil, loosely packed
- lemon juice, ½ lemon (½ teaspoon lemon zest)
- 4 garlic cloves
- 1 teaspoon kosher salt
- ½ teaspoon black pepper, coarse ground
- ½ teaspoon red pepper flakes
- ¼ cup shredded parmesan, optional
- ½ cup olive oil
Instructions
- Toast the pistachios in a skillet over low heat and transfer them to a food processor.
- Add all ingredients, except olive oil, to the food processor and blend until smooth.
- Slowly pour the olive oil into the food processor while blending on low power to emulsify.
Notes
Serving Size: 1 Tablespoon
Nutrition Disclosure:
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Serving | Calories: 182 kcal | Carbohydrates: 4 g | Protein: 3 g | Fat: 18 g | Saturated Fat: 3 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 12 g | Cholesterol: 3 mg | Sodium: 349 mg | Potassium: 139 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 888 IU | Vitamin C: 4 mg | Calcium: 66 mg | Iron: 1 mg
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