Pistachio Pesto
"I couldn't wait until summer to make this pesto, it is DELICIOUS! now I can't wait until summer so I can make a ton of it with basil from the market, you can use this right away it's so good with cooked pasta, freeze or refrigerate for 2 days"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (144.1 g)
- Calories 674.4
- Total Fat - 66.2 g
- Saturated Fat - 11.2 g
- Cholesterol - 11 mg
- Sodium - 197.2 mg
- Total Carbohydrate - 14.9 g
- Dietary Fiber - 0.8 g
- Sugars - 0.3 g
- Protein - 10.3 g
- Calcium - 248.8 mg
- Iron - 2.8 mg
- Vitamin C - 9.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In batches, place the basil leaves, oil, pistachios, Parmesan and garlic in a blender and puree until smooth. Season with salt and pepper.
Step 2
If you not using right away, place the pesto in a container. Cover the top with a thin coat of olive oil. Refrigerate up to 2 days.
Tips
No special items needed.
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