Pistachio Pesto

Pistachios Pesto is one of my favorite pestos out there. This dish is refreshing and delicious for summer. This is also a great dish for entertaining because of the simple prep time.

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Pistachio Pesto

Yield: 8-10

Author: The Fashion Foodie

Prep time: 10 MinCook time: 10 MinInactive time: 15 MinTotal time: 35 Min

I love different pestos in the summer and this is definitely one of favorites. The pistachios and lemon flavor go fantastic together.

Ingredients

Ingredients

• 1 Cup of raw pistachios
• 1 Cup of good Olive Oil
• 2 Cups of Fresh Basil
• 1 Cup of Grated Parmesan
• Juice of one large Lemon
• 3 Fresh Garlic Cloves
• Teaspoon of Salt
• Teaspoon of Pepper

Directions

• Set aside a pot of water for pasta and start bringing to boil.
• In small or large mixer. Add your pistachios, olive oil, basil, parmesan, lemon and mix for a few seconds until blended. Then add garlic salt and pepper and once again mix until desired consistency and taste.
• Add pasta and cook until Al dente. About 8mins is rule of thumb but, all pasta is different.
• Tong your pasta right from boiling water and add a teaspoon of pasta water. Then scoop your pesto into pasta and mixed until desired.
• I added some chopped cherry tomatoes and burrata to the top. You can absolutely leave that out and just touch with a little grated Parmesan.
• Bon Appetit!

Nutrition Facts

Calories

404.6

Fat

37.39

Sat. Fat

6.65

Carbs

10.82

Fiber

1.99

Net carbs

8.81

Sugar

1.6

Protein

8.8

Sodium

518.31

Cholesterol

8.5

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Pesto, pistachios, pistachio pesto, pasta, Italian, Italian food, Tomatoes, easy recipes, recipe, pesto recipes

Dinner, lunch, Pesto, easy recipes

Italian, French, American

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