Basil-Pistachio Pesto Recipe
Spread this flavorful pesto on crusty bread as an appetizer, or toss with your favorite pasta to serve as an entrée or side dish.
Overview
Total time: 14 S
Servings: 10
Calories: 140
Ingredients
- 1/2 cup olive oil
- 2 cloves garlic
- 3 cups basil leaves lightly packed
- 1/3 cup shelled and roasted pistachios
- 1/2 cup grated Parmesan cheese
- 1/4 tsp. kosher salt
- 1/4 tsp. ground black pepper
Nutritional Information
- Serving Size: 2 tbsp.
- Fat: 14g
- Saturated Fat: 3g
- Cholesterol: 3mg
- Sodium: 110mg
- Carbohydrates: 2g
- Fiber: 1g
- Sugar: 0g
- Protein: 3g
Instructions
- Add oil, garlic, and basil to FourSide jar; push basil down into oil and secure lid.
- Press "Pulse" 6–8 times or until basil is roughly chopped.
- Add remaining ingredients in order listed and secure lid.
- Press "Pulse" 4–6 times or until mixture is a course puree reached.
- Store in refrigerator for up to 3 days.
Notes
To reduce the calories per serving, substitute some of the olive oil with vegetable broth or chicken broth.
The recipe says shelled pistachios, does that mean leave the shells?
No, this means that the shell should be removed.
I can’t wait to try this
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