Pistachio Pesto

By: Cheryl Forberg
Yield: 2 cups of 32 tablespoons

Ingredients

  • 1 1/2 cups roasted, unsalted pistachio kernels (6.5 ounces)
  • 1/2 cup grapeseed (or olive) oil
  • 1/2 cup roughly chopped fresh basil
  • 1 tablespoon chopped garlic
  • 1/4 cup warm water
  • 1/2 cup grated Parmesan or Romano cheese
  • 1 teaspoon smoked salt
  • 1/2 teaspoon ground black pepper

Instructions

In the bowl of a food processor, chop the pistachios. Add the oil, basil, garlic and pulse til mixture is somewhat smooth but slightly chunky. Transfer to a small mixing bowl. Add cheese, salt, pepper and transfer to covered container. Refrigerate.

Nutrition Analysis for 1 tablespoon Pistachio Pesto Calories 70, Calories from Fat 60, Total Fat 7 g, Sat Fat 1 g, Trans Fat 0 g, Cholesterol 0 mg, Sodium 90 mg, Total Carbohydrate 2 g, Fiber 1 g, Sugar 0 g, Protein 2 g, Vitamin A 0%, Vitamin C 0%, Calcium 2%, Iron 2%