3-Minute Pistachio Pesto
This delicious & quick 3-Minute Pistachio Pesto recipe uses only 7 simple pantry ingredients and is perfect served on pasta, pizza and more!
Course: Sauce
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 209kcal
- ⅓ cup shelled pistachios I use "Lightly Salted & Roasted" version, but "Unsalted Unroasted" pistachios will work well too.
- 2 cloves garlic
- 1 cup packed fresh basil leaves (1.5 ounces)
- 1 cup packed fresh parsley (.8 ounces)
- 1 tablespoon nutritional yeast ground or flakes
- 1 ½ tablespoons fresh lemon juice
- ½ teaspoon Kosher salt I use Diamond Crystal brand
- ¼ teaspoon ground black pepper
- ½ cup extra virgin olive oil
Place pistachios and garlic in a food processor. Pulse for 5-10 seconds until chopped.
Next, add the basil, parsley, nutritional yeast, lemon juice, salt and pepper. Blend for 15-20 seconds until everything is chopped very small.
Pour in the oil and pulse for 10-20 seconds until a pesto texture forms. Blend longer if you prefer a smoother pesto.
- Pro tip - Rinse the herbs before starting and pat dry.
- Yield - This recipe makes ¾ cup of pesto. This is enough to coat 1 average box of cooked pasta.
- Use "shelled" pistachios so it saves time and is easier!
- I like to use a food processor since it blends pesto more evenly, but a high-speed blender will work well too.
Serving: 1Serving | Calories: 209kcal | Carbohydrates: 4g | Protein: 3g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Sodium: 200mg | Potassium: 171mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1083IU | Vitamin C: 16mg | Calcium: 31mg | Iron: 1mg