Pistachio Pesto
This homemade pesto recipe is easy to make in the food processor and so tasty! Earthy pistachios give this versatile sauce the best flavor, perfect to pair with meats, pastas, and more.
Servings: 8
Equipment
Ingredients
- 2 cups (246 g) pistachios shelled (mine were roasted and salted)
- 1 ½ cups (36 g) fresh basil leaves
- ⅓ cup (33 g) freshly shredded parmesan cheese
- Juice of 1 lemon
- 1 teaspoon crushed red pepper flakes
- ⅔ cup (158 ml) olive oil approximate
Instructions
- In the bowl of a food processor, process pistachios, basil, cheese, lemon, and crushed red pepper flakes until a paste-like consistency.2 cups pistachios, 1 1/2 cups fresh basil leaves, 1/3 cup freshly shredded parmesan cheese, Juice of 1 lemon, 1 teaspoon crushed red pepper flakes
- Drizzle olive oil into the feed chute until mixture comes together. You may need more or less olive oil, depending on how you like your pesto.2/3 cup olive oil
- Store in an airtight container for up to 2 weeks.
Nutrition
Serving: 1 Serving | Calories: 348 kcal | Carbohydrates: 10 g | Protein: 7 g | Fat: 33 g | Fiber: 3 g | Sugar: 2 g
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