1 of 4 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (70g) Recipe makes 4 servings |
||
| Calories 324 | ||
| Calories from Fat 261 | (80%) | |
| Amount Per Serving | %DV | |
| Total Fat 29.1g | 44% | |
| Saturated Fat 4.6g | 23% | |
| Monounsaturated Fat 17.6g | ||
| Polyunsaturated Fat 5.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 5mg | 1% | |
| Sodium 97mg | 4% | |
| Potassium 415mg | 11% | |
| Total Carbohydrate 10.2g | 3% | |
| Dietary Fiber 3.9g | 15% | |
| Sugars 2.5g | ||
| Protein 9.3g | 18% | |
Pistachio Pesto
By: ~Rita~
Feb 8, 2005
This is a slight change from the original pesto. Lemon zest keeps it lively. Pistachio's keeps it a little cheaper then pine nuts. If you don't like cilantro use all basil. I myself love cilantro. Serve over hot pasta, dollop of pesto in vegetable or chicken soup, use pesto instead of your favorite spread on your sandwich, top a pizza with it and spread some on salmon or chicken then bake.
SERVES 4
Ingredients
- 1 1/2 cups fresh basil
- 1/2 cup cilantro
- 1 cup shelled dry roasted pistachio nut
- 2-3 cloves garlic
- 1/4-2/3 cup olive oil or pistachio oil
- 1 teaspoon lemon, zest of or lime zest
- 1/4 cup grated parmesan cheese or grated asiago cheese
Directions
1
Put all of the ingredients in the food processor or blender and puree until smooth.2
Start with 1/4 cup oil adding more if you need.
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- Course > Condiments, etc. > Cooking Mixes > Herb & Spice Mixes
- Main Ingredient > Eggs/Dairy > Cheese
- Main Ingredient > Fruit > Nuts
- Cuisine > European
- Cuisine > North American
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 3 or Less Steps
- Preparation > Equipment > Small Appliance > Food Processor/Blender
- Preparation > Technique > No Cook
- Occasion > Seasonal > Summer
- Occasion > Taste/Mood > Savory
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: Miss Mustang
On Aug 14, 2007
I have a bumper crop of mint, so substituted the basil for mint (I cut the quantity down) and left out the cilantro. Yummy, yummy...served over orecchiette (hot or cold).
From: Carianne
On Mar 13, 2005
delicious and nutty. i really enjoy the pistachio flavor--it is a little stronger than pine nuts. i did not have cilantro this time, but i will include it next time!
From: Beck D
On Sep 3, 2005
One of the best pestos I have ever made, I really recommend this! I used all basil and also added a little lemon juice for that tiny extra kick for our tastes. The pistachios were wonderful once I forcibly explained to my husband that he wasn't allowed to eat them out of my measuring cup! Really delicious, I think I like this even better than the traditional pesto - thanks Rita!
From: Sandi (From CA)
On Apr 28, 2007
Oh Rita, I had no idea this combination could be so good! I used some on paninis and froze the rest into a mini muffin tray resulting in the photo I submitted. Excellent flavor and a great variation on the usual pesto. Thanks!
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