Ingredients
- 1 cup pistachios, shelled
- ½ cups parmesan cheese, shredded
- 2 cloves garlic
- 1/3 cup fresh lemon juice
- ¼ cup extra virgin olive oil
- 1 cup fresh mint, lightly packed
- 1 cup fresh parsley, lightly packed
Directions
Combine all ingredients in a food processor. Blend until smooth. This may take several minutes of blending and scraping sides of food processor with spatula. The pesto will be a thick consistency. If you prefer a thinner pesto, you may add some water to the food processor to thin it out. Pesto keeps for about a week in the fridge, but can also be stored in small jars or containers in the freezer for 9-12 months.
Serving Size: 2 tbsp
Number of Servings: 30 servings (recipe makes about 2.5 cups)
Nutrition
| Calories | 72 |
| Fat | 6.3g |
| Saturated Fat | 1.2g |
| Polyunsaturated fat | 1.2g |
| Monounsaturated fat | 3.7 |
| Cholesterol | 2mg |
| Sodium | 48.4mg |
| Potassium | 91mg |
| Carbohydrate | 2.4g |
| Fiber | 0.8g |
| Sugar | 0.6g |
| Protein | 2.4g |
Modified from Sweetpeas and Saffron
