- ⅓ Cup (41 g) Pistachios, shelled & toasted
- ½ Cup (108 g) Extra Virgin Olive Oil
- ½ Cup (50 g) Parmesan
- 4 Cups (96 g) Fresh Basil
- 2 Garlic Cloves
- 1 Lemon, juiced
- Salt and Pepper to taste
Place your clove of garlic in the food processor; pulse until finely chopped.
Add the toasted pistachios, lemon juice, basil and salt; pulse until nuts are finely chopped and ingredients are well blended.
Add olive oil gradually and process until the mixture is well combined.
Finally, add parmesean and pulse 2 or 3 times. Voila! Pistachio Pesto.
To toast your Pistachios, set the oven to 350 Fahrenheit and toast for 10 minutes. Allow pistachios to cool for 10 minutes before adding to food processor.
I ended up freezing the majority of my pesto in ice containers, popped them out a day later and stored the cubes inside the freezer in a ziplock bag. I've used this pesto for pasta, the base for avocado toast, spooning on top of pizza and incorporating into a bread loaf. The options are endless!
Calories: 241kcal | Carbohydrates: 5g | Protein: 5g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 6mg | Sodium: 135mg | Potassium: 154mg | Fiber: 1g | Sugar: 1g | Vitamin A: 941IU | Vitamin C: 13mg | Calcium: 141mg | Iron: 1mg