Basil Pistachio Pesto
A delicious twist on the Italian classic, your family will love this Lemony Pistachio Basil Pesto. Serve on pasta, drizzle over meat or use as a salad dressing!
Prep Time 10 minutes
Total Time 10 minutes
- 3 ounces fresh basil about 2 cups
- 2 ounces Diamond of California Shelled Pistachios
- 1 ounce grated Parmigiano Reggiano
- 1 juice and zest of lemon
- 1 clove garlic
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup olive oil
Place the first seven ingredients in a high speed food processor and pulse a couple times to start breaking down the pesto.
With the processor on high speed, slowly drizzle in the olive oil. Puree until smooth and creamy.
Check for seasoning and adjust accordingly.
Calories: 144kcal | Carbohydrates: 1.4g | Protein: 1.8g | Fat: 15.2g | Saturated Fat: 2.5g | Polyunsaturated Fat: 12.7g | Cholesterol: 3mg | Sodium: 133mg | Fiber: 0.6g | Sugar: 0.2g