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Description
An emerald-green nutty sauce made predominantly from pistachios and parsley, punctuated with lively citrus notes and rich Parmesan cheese. Put a dollop over pasta, serve as a dip with crostini and goat cheese, or use as a sauce for seafood. Look for raw shelled pistachios rather than roasted and salted ones. Uses KitchenAid® K150 Blender.
Ingredients
US|METRIC
8 SERVINGS
- 1 cup shelled, raw pistachios
- 2 cups fresh parsley (leaves and tender stems, lightly packed; flat or curly)
- 2 garlic cloves
- 1 tsp. fine sea salt
- 1 tsp. freshly ground pepper
- 3/4 cup extra virgin olive oil
- 3 Tbsp. fresh lemon juice
- 1/2 cup finely grated Parmesan cheese
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Directions
- Put the pistachios in the blender and pulse until the texture of coarse sand, about 10 seconds.
- Add the parsley leaves and tender stems, garlic cloves, salt, pepper, lemon juice, Parmesan cheese, and olive oil. Blend on speed 2 until emulsified, about 20 to 30 seconds. Transfer to a serving bowl to use immediately, or to a container with a tight fitting lid to store until ready to serve.
- Chef Notes:Remove from the refrigerator 30 minutes before serving. The pesto can be refrigerated for up to a week, or frozen for up to 1 month.
NutritionView More
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300Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories300Calories from Fat260 |
% DAILY VALUE |
Total Fat29g45% |
Saturated Fat5g25% |
Trans Fat |
Cholesterol5mg2% |
Sodium400mg17% |
Potassium260mg7% |
Protein6g |
Calories from Fat260 |
% DAILY VALUE |
Total Carbohydrate6g2% |
Dietary Fiber2g8% |
Sugars2g |
Vitamin A30% |
Vitamin C40% |
Calcium10% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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