Pistachio-Basil Pesto
Photography: Mark Boughton / Styling by Teresa Blackburn
- Yield: 1 cups
- Prep: 10 mins
- Cook: 0 mins
Ingredients
- 2-- garlic cloves
- 1/2cup shelled pistachios
- 2cups loosely packed basil
- 1tablespoon lemon juice
- 1/2teaspoon salt
- 1/3cup extra-virgin olive oil
- 1/4cup Parmigiano Reggiano cheese
Instructions
- Place garlic in food processor; pulse until chopped. Add pistachios, basil, lemon juice and salt; pulse until nuts are finely chopped. Add olive oil gradually through food chute and process until well combined. Add cheese and pulse 2 or 3 times.
Nutritional Info *per serving
- Calories 70
- Glycemic Load 0
- Fat 7g
- Saturated Fat 1g
- Polyunsaturated Fat 1g
- Monounsaturated Fat 4.5g
- Cholesterol 0mg
- Sodium 110mg
- Potassium 60mg
- Carbohydrate 1g
- Fiber 0g
- Sugars 0g
- Protein 1g
- Trans Fat 0g
- Vitamin A 6%
- Vitamin C 2%
- Calcium 2%
- Iron 2%
