Pistachio-Parsley Pesto
An unbelievably easy but delicious (and healthy) spin on pesto. Buttery pistachios, lemon zest, and fresh garlic make this sauce rich yet light. Good on so many things!
Servings: 6 (1 scant cup)
Ingredients
- 1/3 cup (40-45g) Southern Grove Shelled Pistachios (unsalted or salted)*
- 2 cups (25-30g) parsley leaves and tender stems
- 3 small garlic cloves, chopped
- 1 medium lemon, zested
- 2 tablespoons lemon juice, plus more as needed
- Freshly cracked black pepper
- 1/4 cup (56 mL) Simply Nature Organic Extra Virgin Olive Oil
- 1-2 tablespoons water, plus more as needed
Instructions
- Add the pistachios to a food processor and process until the pistachios are in very small pieces. Add the parsley, garlic, lemon zest, 2 tablespoons lemon juice, and black pepper to taste. Blend until a paste forms, scraping down the sides as you go along.
- Add some of the extra virgin olive oil and blend until it starts to form a sauce. Scrape down the sides again, and stream in the rest of the oil until you have a smooth yet thick texture. If it is not smooth enough, add a bit more oil or water, one spoon at a time, until the sauce comes together into a creamy, spoonable consistency. Taste for seasonings, adding more salt or pepper or lemon juice as desired.
- Store in an airtight jar in the fridge for 1 week. The pesto will thicken as it rests. Feel free to stir in a teaspoon or two of water to thin.
Notes
*If using salted pistachios, don’t add salt to the pesto while blending. After blending, taste, and add a pinch of salt as needed. If using unsalted pistachios, add about ¼ teaspoon kosher salt, plus more as needed to taste.
Nutrition
Calories: 129kcal | Carbohydrates: 5g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 60mg | Potassium: 128mg | Fiber: 1g | Sugar: 1g | Vitamin A: 373IU | Vitamin C: 18mg | Calcium: 21mg | Iron: 1mg