Pistachio Herb Pesto
This Pistachio Herb Pesto has so much flavor, it’s sure to become a summer staple! I love pestos for adding flavor and a special twist to so many things– salads, veggies, and of course, pastas. We also love it blended into hummus and as a spread on wraps and sandwiches.
Servings: 6 people
- 3 cups fresh basil loosely packed
- 1/2 cup fresh Italian Parsley stems removed
- 2 tablespoon fresh tarragon stems removed
- 2 1/2 tablespoon lemon juice
- 2 tablespoon olive oil
- 2 tablespoon water
- 1/3 cup parmesan cheese
- 1/4 cup pistachios
- 1-2 cloves garlic minced
- sea salt & fresh ground black pepper, to taste
Wash the basil, parsley and tarragon, and remove the leaves from the stems.
Add herbs, nuts, garlic and parmesan to a blender or food processor bowl, and process until the leaves are broken up. If using a standard blender, push the leaves down several times and start again.
Once the leaves and nuts are broken up, add lemon juice, olive oil, and water. Blend until the herbs and liquids become a paste.
Start by adding a pinch of sea salt and a few turns of black pepper. Once it's blended, taste, and adjust seasonings to taste.
Use as a dip, spread, or topping for a variety of foods.
Calories: 99kcal | Carbohydrates: 3g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 94mg | Potassium: 192mg | Fiber: 1g | Vitamin A: 1215IU | Vitamin C: 12.9mg | Calcium: 126mg | Iron: 1.7mg