Pistachio Pesto
- Yield: 4 servings
- Prep: 10 mins
- Cook: 0 mins
Ingredients
- 2cloves garlic
- 1/2cup shelled pistachios
- 2cups loosely packed basil
- 1tablespoon lemon juice
- 1/2teaspoon salt
- 1/3cup extra-virgin olive oil (or enough to make dip creamy)
- 1/4cup shredded 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 280
- Glycemic Load 0
- Fat 27g
- Saturated Fat 4.5g
- Polyunsaturated Fat 4g
- Monounsaturated Fat 18g
- Cholesterol 5mg
- Sodium 430mg
- Potassium 230mg
- Carbohydrate 6g
- Fiber 2g
- Sugars 1g
- Protein 6g
- Trans Fat 0g
- Vitamin A 25%
- Vitamin C 10%
- Calcium 10%
- Iron 8%