Pistachio Parsley Pesto
This Pistachio Parsley Pesto recipe is a lovely alternative to the normal basil/pine nuts mix. The pistachios give it a lovely, deep, semi-sweetish flavor that paired beautifully with our seared rare lamb chops. It will go equally well tossed with roasted potatoes, pasta, or on grilled steaks.
Ingredients
- 2 cups fresh Italian parsley leaves
- 2 cloves garlic peeled
- ⅓ cup shelled salted and toasted pistachios the newest of the good for you foods!
- ⅓ cup extra virgin olive oil
- 4 tablespoons shredded parmesan cheese
- ½ lemon juiced
- salt and freshly ground pepper to taste
Instructions
- In a food processor, combine the parsley, garlic, and pistachios. Using on/off pulses, pulse to combine. With the motor running, add the olive oil in a steady stream, process until the mixture is the consistency of grainy mustard. Add the cheese, pulse to combine. Remove to a bowl, add the lemon juice and salt and pepper to taste. (If the pesto seems too thick, thin with a bit of water).
Nutrition
Serving: 1gCalories: 97kcalCarbohydrates: 2gProtein: 1gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 8gCholesterol: 2mgSodium: 88mgFiber: 1g
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