Pistachio Pesto
Servings: 4
Plant-based pistachio pesto recipe combines parsley and mint with roasted pistachios and lemon juice for a sauce that is vibrant and fresh.
Ingredients
- ¼ cup pistachios shelled
- 2 garlic cloves peeled and halved
- 1 cup fresh mint loosely packed
- 3 cups fresh parsley loosely packed
- 2 tbsp lemon juice
- ½ cup extra-virgin olive oil
- sea salt, unrefined to taste
Instructions
- Place pistachios and garlic cloves into the bowl of a food processor fitted with the chopping blade. Pulse until finely chopped.
- Add mint and parsley to the food processor. Pulse a few times to combine.
- With motor running, add lemon juice and olive oil through the feed hole. Stop and scrape down sides as needed. Once pesto is the consistency of a slightly chunky paste, stop the food processor and add a good pinch of sea salt. Pulse a few times. Taste and add a little more salt, if needed.
- Transfer to a jar with a tight-fitting lid. Store in the refrigerator for up to 1 week.
Notes
- Try substituting cilantro or basil for the mint and parsley, or another leafy herb, to create a unique pesto.
- Can be frozen for up to 2 months.
Nutrition
Calories: 310kcal, Carbohydrates: 8g, Protein: 3g, Fat: 31g, Saturated Fat: 4g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 22g, Sodium: 30mg, Potassium: 406mg, Fiber: 3g, Sugar: 1g, Vitamin A: 4301IU, Vitamin C: 67mg, Calcium: 101mg, Iron: 4mg