Pistachio Pesto

February 05, 2014

Warm and redolent of sunny days and Tuscan fields! This version uses pistachios instead of pine nuts. Perfect as a spread on sandwiches, or spooned in soups and over pasta.

basil [4 cups or so]
pistachios [1 cup or so, shelled]
olive oil [1/4 cup or so]
garlic [3 cloves or so]
parmesan cheese [1/2 cup or so]
parsley [just a touch]

Put it all in a food processor and process until smooth.
See the full directions on my site

Nutritions

Calories
48

Sodium
91mg
3% DV

Fat
3g
6% DV

Protein
2g
4% DV

Carbs
0.6000000000000001g
0% DV

Fiber
0.30000000000000004g
1% DV

PER SERVING ^*

% DAILY VALUE^*

Fat

Saturated Fat 1g 6%

Polysaturated Fat 0.32000000000000006g 2%

Monosaturated Fat 2g 14%

Cholesterol 3mg 1%

Sodium 91mg 3%

Potassium 33mg 0%

Protein 2g 4%

% DAILY VALUE^*

Total Carbohydrate

Fiber 0.30000000000000004g 1%

Sugar 0.0g 0%

Vitamin A 491IU 9%

Vitamin B6 0.060000000000000005mg 3%

Vitamin C 1mg 3%

Calcium 83mg 8%

Iron 0.34mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Snack Vegetarian Gluten-Free Vegan Puree Low-Carbohydrate Sugar Free