Pistachio Pesto

14602-pistachio-basil-pesto-health-spry-relish
Photography: Mark Boughton / Styling by Teresa Blackburn
http://pgoarelish2.files.wordpress.com/2011/01/14602-pistachio-basil-pesto-health-spry-relish1.jpg?w=100
  • Yield: 4 servings
  • Prep: 10 mins
  • Cook: 0 mins

Ingredients

2cloves garlic
1/2cup shelled pistachios
2cups loosely packed basil
1tablespoon lemon juice
1/2teaspoon salt
1/3cup extra-virgin olive oil (or enough to make dip creamy)
1/4cup shredded Parmigiano-Reggiano cheese

Instructions

  1. Place garlic in food processor; pulse until chopped. Add pistachios, basil, lemon juice and salt; pulse until nuts are finely chopped.
  2. Add olive oil gradually through food chute and process until well combined. Add cheese and pulse 2 or 3 times.

Nutritional Info *per serving

  • Calories 280
  • Glycemic Load 0
  • Fat 27g
  • Saturated Fat 4.5g
  • Polyunsaturated Fat 4g
  • Monounsaturated Fat 18g
  • Cholesterol 5mg
  • Sodium 430mg
  • Potassium 230mg
  • Carbohydrate 6g
  • Fiber 2g
  • Sugars 1g
  • Protein 6g
  • Trans Fat 0g
  • Vitamin A 25%
  • Vitamin C 10%
  • Calcium 10%
  • Iron 8%
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