Pistachio Pesto
This 5-minute Pistachio Pesto recipe swaps pine nuts for pistachios, giving the classic Italian sauce a buttery, budget-friendly upgrade. It’s bright, herby, and pairs perfectly with pasta, pizza, and more!
Servings: 8
Ingredients
- 2 cups basil packed
- 2 garlic cloves
- ½ cup pistachios
- ⅓ cup parmesan cheese freshly grated
- ½ tsp salt
- ¼ tsp pepper
- ¼ tsp red pepper flakes
- ½ cup olive oil
Instructions
- Add all of the ingredients EXCEPT the olive oil to a food processor then pulse to combine.
- With the motor running, pour the olive oil in through the top and continue blending until everything is combined.
- Transfer to a bowl or glass jar and enjoy!
- Storage: Store pesto in a sealed jar in the refrigerator for up to 3 days, or in the freezer for up to 5 months.
Notes
*This recipe makes ¾ cup of pesto; if you want more, simply double the recipe.
*Calories are per serving and are an estimation.
Nutrition
Calories: 182kcal | Carbohydrates: 3g | Protein: 3g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 3mg | Sodium: 214mg | Potassium: 106mg | Fiber: 1g | Sugar: 1g | Vitamin A: 400IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 1mg
