Pasta and Pasta Sauce Recipes
Pistachio Pesto
Use this with Holiday Green Beans and Pistachio Pesto or on any pasta.
Yield: 2 cups or 32 tablespoons
Ingredients
- 1 1/2 cups roasted, unsalted pistachio kernels (6.5 ounces)
- 1/2 cup grapeseed (or olive) oil
- 1/2 cup roughly chopped fresh basil
- 1 tablespoon chopped garlic
- 1/4 cup warm water
- 1/2 cup grated Parmesan or Romano cheese
- 1 teaspoon smoked salt
- 1/2 teaspoon ground black pepper
Instructions
- In the bowl of a food processor, chop the pistachios.
- Add the oil, basil, garlic and pulse until mixture is somewhat smooth but slightly chunky.
- Transfer to a small mixing bowl.
- Add cheese, salt, pepper and transfer to covered container.
- Refrigerate.
Nutrition
Per 1 tablespoon: Calories 70, Calories from Fat 60, Total Fat 7g, Sat Fat 1g, Trans Fat 0g, Cholesterol 0mg, Sodium 90mg, Total Carbohydrate 2g, Fiber 1g, Sugar 0g, Protein 2g, Vitamin A 0%, Vitamin C 0%, Calcium 2%, Iron 2%
Attribution
Recipe and photo used with permission from: American Pistachio Growers
by Cheryl Forberg