Basil Pistachio Pesto
Recipe: #5336
May 05, 2012
Categories: Italian, 5-Minute Prep, Kosher, No Eggs, Vegan, Vegetarian, more
"In the summer I make a ton of this and freeze, it's so good on pasta. You can mix in Parmesan cheese after if you like and how much you want, you don't have to though it's good without the cheese, this should make around 3 cups"
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (230.8 g)
- Calories 1221.8
- Total Fat - 123.7 g
- Saturated Fat - 17.9 g
- Cholesterol - 0 mg
- Sodium - 38.2 mg
- Total Carbohydrate - 28.3 g
- Dietary Fiber - 1.9 g
- Sugars - 0.5 g
- Protein - 9.4 g
- Calcium - 152.4 mg
- Iron - 5.5 mg
- Vitamin C - 60.7 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a food processor, add basil, parsley, pistachios, garlic and salt. Turn on processor and add 1 1/2 cups of the olive oil in a slow, steady stream. Process to make a smooth paste, stopping to scrape down the sides of the bowl occasionally.
Step 2
Mix in cheese if you like.
Tips
No special items needed.
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