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Pistachio Pesto

Need a recipe to use the abundance of basil in your garden?  Try making fresh Pistachio Pesto, which takes only a few minutes in your food processor.  Pesto is delicious in pasta or spread on a warm piece of bread.   Take a few minutes to make your own sauce to make your next meal an authentic Italian experience. 
Prep Time5 minutes
Cook Time0 minutes
Total Time5 minutes
Course: Main Course, Side Dish
Cuisine: Italian
Keyword: italian cuisine, basil, herbs,
Servings: 4
Calories: 275kcal
Author: Bobbie Blue

Ingredients

  • 1 cup fresh basil leaves
  • 1 cup arugula
  • ½ cup pistachios
  • ½ cup grated Parmesan cheese
  • cup olive oil
  • juice of 1 lemon
  • 2 cloves garlic, chopped
  • ½ teaspoon salt
  • ½ teaspoon freshly cracked black pepper

Instructions

  • Add all ingredients except olive oil and lemon juice into the bottom of a food processor.
  • Turn processor on and slowly pour olive oil and lemon juice through the chute at the top of food processor.
  • Blend for a few seconds, turn processor off and scrape sides and turn on for a few extra seconds.
  • Once desired consistency, remove and use right away or store.

Notes

*Pistachio Pesto can be stored for a few days in refrigerator by placing in a jar with a thin layer of olive oil poured over top.  
*For long term storage pesto can be frozen.  

Nutrition

Serving: 1¼ | Calories: 275kcal | Carbohydrates: 6g | Protein: 13.8g | Fat: 23g | Cholesterol: 10mg | Sodium: 806mg | Potassium: 172mg | Fiber: 1.9g | Sugar: 1g | Calcium: 71mg