Pistachio Pesto
A light, fluffy and delightfully playful pistachio pesto which pairs perfectly with fish, chicken, pork, veggies, chips and more. Wonderful for dipping!
Servings: 15 servings
Calories: 111kcal
Ingredients
- 2 cups fresh basil leaves torn with stems removed
- ½ cup pistachio nuts meat only, without shells
- ½ cup olive oil
- ½ cup Parmesan shredded
- ⅓ cup ricotta
- 2 tablespoons fresh lemon juice
- 1 teaspoon garlic minced
- 1 tablespoon shallot minced
- 1 pinch salt & black pepper
Instructions
Preparation Steps
- Gather all the tools and ingredients for this recipe.
- Mince garlic and shallots.
- Squeeze lemon juice.
- Shred parmesan cheese.
Instructions
- Using an immersion blender or a food processor, process the pistachios and really get them well blended.
- Remove the ground pistachios and set aside.
- Add the torn basil leaves, garlic, olive oil, shallot, and lemon juice. Process well.
- Add the ricotta and ground pistachios. Process well.
- Add in the parmesan, salt and pepper. Process well.
- Serve immediately or store in the refrigerator for up to 3 days.
Notes
If your pistachio pesto is too thick, add in some more olive oil to thin the mixture out a bit.
Looking for a bit of a kick? Add in some red pepper flakes. It tastes so good.
Pistachio pesto also loves a hint of fresh mint too... particularly if you are serving it with pork or lamb. Absolutely delightful.
Go ahead an scoop some up with a slice of cucumber or even a spoonful by itself. It's so damn good.
Nutrition
Serving: 1serving | Calories: 111kcal | Carbohydrates: 2g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 5mg | Sodium: 61mg | Potassium: 65mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 237IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 0.4mg
