Pistachio Lemon Pesto
This Pistachio Lemon Pesto is vibrant, crazy delicious, and dairy free. Basil, pistachios, lemon, garlic... YUM. You'll be licking your spoon. Add it to steak, chicken, fish, pasta, or roasted veggies for a spectacular dish!
- 3 cups packed fresh basil
- 1/4 cup shelled pistachios
- 3 tbsp lemon juice
- 1 clove garlic, or 1/2 tsp minced garlic
- 1/2 tsp salt
- 1/3 cup olive oil, extra virgin
Add basil, pistachios, lemon juice, garlic, and salt to a food processor or high powered blender.
Turn on the blender and slowly pour in your olive oil. Blend until pistachios are no longer chunky and sauce is smooth. For a thick pesto 1/3 cup of olive oil is perfect. You can use up to 1/2 cup if you prefer a thinner consistency.
Use additional olive oil for a thinner consistency. 1/3 cup is perfect for a thick sauce that will stick to your steak, chicken, potatoes, etc.
Store any extra pesto in an airtight container in the refrigerator for up to a week.
To freeze pesto for future recipes, pour into an ice cube tray. Freeze for at least 30 minutes. Pop out the pesto cubes and store in a freezer Ziploc bag or airtight container in freezer.
Serving: 1tbsp, Calories: 84kcal, Carbohydrates: 1g, Fat: 8g, Saturated Fat: 1g, Sodium: 116mg, Potassium: 57mg, Vitamin A: 395IU, Vitamin C: 3.3mg, Calcium: 16mg, Iron: 0.4mg