Ingredients
- 1 cup shelled raw pistachios
- 1 cup fresh basil leaves
- 1 cup fresh flat-leaf parsley leaves
- 3 garlic cloves, pressed
- 1⁄2 cup extra-virgin olive oil
- 3 Tbsp fresh lemon juice
- 1 tsp kosher salt
- 1⁄2 tsp freshly ground black pepper
Prep Time:
10 min prep time
Number of Servings:
1 1/2 cups
Recipe Source:
From No Crumbs Left by Teri Turner ($30, Houghton Mifflin Harcourt, 2019)
Directions
- In a food processor, pulse pistachios until coarsely chopped. Add basil, parsley, and garlic and pulse until mixed well.
- With motor running, slowly add oil, about one-third at a time, and process until combined well. Add lemon juice, salt, and pepper and pulse until combined well.
- Serve immediately or store in an airtight container in the refrigerator for up to 2 weeks.
Notes
This is a gentler version of pesto than the typical basil pesto. It’s perfect on almost everything—eggs, fish, chicken salad, or a dollop in a soup. Add it to meat loaf or stuff it into a burger.
Nutrition Info:
Per serving (serves 6): 283 Calories, 5 g Protein, 8 g Carbohydrates, 3 g Fiber, 27 g Total fat (4 g sat), 142 mg Sodium, ★★★★★ Vitamin K, ★★★ Vitamin B6, ★★ Vitamin C, E, ★ Vitamin B1 (thiamine), Phosphorus
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