Pistachio Pesto

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Cook Taste Eat
Nutrition per serving    (USDA % daily values)
CAL
737
FAT
219%
CHOL
8%
SOD
99%

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Ingredients for 4 servings

½ cup toasted pistachios

2 packed cups basil leaves (about 5 ounces)

2 garlic cloves, crushed

¾ cup grated Parmesan

Zest of 1 lemon

2 teaspoons salt

½ teaspoon freshly ground black pepper

1 cup extra virgin olive oil

Preparation

1.

Place all ingredients, except the oil, into food processor and process to break up the basil and pistachios

2.

Add oil and process until the mixture resembles a loose paste. Place in a bowl, adjust seasoning with salt and cover with plastic wrap

3.

If not using the pesto within half an hour, refrigerate and take out of the refrigerator half an hour before using

4.

Note: Leftover pesto can be frozen for future use.

View instructions at
Cook Taste Eat

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