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 basil, loosely packed
- ½ lemon, zest and juice
- 4 cloves garlic
- 1 teaspoon kosher salt
- ½ teaspoon black pepper, coarse ground
- ½ teaspoon red pepper flakes
- ¼ cup parmesan, shredded, 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
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 Cup | Calories: 1404 kcal | Carbohydrates: 26 g | Protein: 17 g | Fat: 143 g | Sodium: 1870 mg | Fiber: 9 g | Sugar: 6 g
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!