Homemade Pistachio Pesto
Wonderful, herb-y, garlicky goodness! You are going to add this pistachio pesto to everything to you make!
- 2 cups fresh basil
- 1 cup fresh flat leaf parsley
- 2 cloves of garlic
- 1/3 cup pistachio
- 1/4 cup Parmigiano Reggiano cheese
- 1/4 cup extra virgin olive oil
- 1/4 teaspoon salt to taste
- 1/4 teaspoon black pepper
Place the basil, parsley, pistachio, garlic, cheese, salt and pepper together in a food processor and pulse together.
While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly, while the processor is running, will help it emulsify and help keep the olive oil from separating. Occasionally stop to scrape down the sides of the food processor.
Add to pasta, sandwich, salad or store in an air tight container in the freezer for up to 8 weeks.
Serving: 1/2 cup | Calories: 155kcal | Carbohydrates: 3.2g | Protein: 3.9g | Fat: 16.7g | Saturated Fat: 3.1g | Cholesterol: 4mg | Sodium: 213mg | Fiber: 1.3g | Sugar: 0.5g