Pistachio Pesto
Created by SueFreedman on January 22, 2013
- Servings: 4
- Prep Time: 10m
- Cook Time: 0m
- Recipe #7702
Ingredients
- 8 cups fresh basil leaves, washed and dried
- 1 cup olive oil, more to cover
- 3/4 cup unsalted pistachios, toasted
- 1/2 cup Parmesan cheese
- 2 cloves garlic
- Salt and pepper, to taste
How to Make
-
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.
Nutritional Facts
- 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