Lemony Pistachio Pesto

Name: Lemony Pistachio Pesto
Cook time: 30 min
Total time: 30 min
Cuisine: American, Italian
Ingredients: 2 1/2 cups tightly packed basil leaves (washed and dried off); 1/2 cup unsalted pistachios (shells removed ); Zest of 1 lemon; 3 tbsp lemon juice; 3/4 cup extra virgin olive oil; 1/2 tsp kosher salt (I recommend using Diamond Kosher Salt. If using sea salt, just a pinch is fine); 1/2 cup finely grated Parmesan (*freshly grated from the block is best); 1/4 cup finely grated Pecorino Romano (*freshly grated from the block is best)

3 steps

Cook:30min

Classic pesto with a summery spin! Lots of lemon, pistachio instead of pine nuts and lots and lots of fresh sweet basil!

Updated at: Sat, 23 Nov 2024 07:31:36 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories2147.4 kcal (107%)

Total Fat218.4 g (312%)

Carbs23.8 g (9%)

Sugars6.7 g (7%)

Protein36.8 g (74%)

Sodium1927.9 mg (96%)

Fiber8.3 g (30%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

2 ½ cupsbasil leaves

tightly packed, washed and dried off

½ cupunsalted pistachios

shells removed

1zest of lemon

3 Tbsplemon juice

¾ cupextra virgin olive oil

½ tspkosher salt

I recommend using Diamond Kosher Salt, If using sea salt, just a pinch is fine

½ cupParmesan

finely grated, freshly grated from the block is best

¼ cupPecorino Romano

finely grated, freshly grated from the block is best

Instructions

Step 1

Put the basil, pistachios, extra virgin olive oil, lemon juice, lemon zest and kosher salt into a food processor bowl, and process to a uniform, smooth consistency. Taste to make sure you're happy with the acid levels. If you want more lemon, add more lemon juice and blend.

Step 2

Transfer to a bowl and stir in the Parmesan and Pecorino Romano cheeses with a spoon until combined. Taste to make sure you like the umami/salt levels. If not, add more cheese or another pinch of salt.

Step 3

Serve immediately or store in a tightly sealed mason jar in the fridge for 1-2 weeks. You can also freeze in an air-tight container for up to 6 months.

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