Go Back
+ servings
Fresh Herb Pesto

Pistachio Parsley Pesto

LindySez
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.
No ratings yet
Prep Time 15 mins
Total Time 15 mins
Course Sauces, Dressings & Condiments
Cuisine Mediterran
Servings 1 /2 cup
Calories 97 kcal

Ingredients
  

  • 2 cups fresh Italian parsley leaves
  • 2 cloves garlic peeled
  • cup shelled salted and toasted pistachios the newest of the good for you foods!
  • 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: 1gSodium: 88mgFiber: 1gCholesterol: 2mgCalories: 97kcalPolyunsaturated Fat: 8gSaturated Fat: 2gFat: 10gProtein: 1gCarbohydrates: 2g
Keyword different pesto, heart healthy, parsley pesto, pistachio pesto
Tried this recipe?Let us know how it was!